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Christian Vegetarian Association Presents:
Take Heart!
Sour Cream and Onion Kale Chips


1/4 cup cashews, soaked 2 hours
8 cups torn kale leaves, washed and dried.
2 tsp. onion powder
1/2 tsp. garlic powder
3/4 tsp. sea salt
1 tbsp. apple cider vinegar
2   tbsp. water
If using oven: preheat to 250 F. If using dehydrator: preheat to 115 F.

Combine the soaked cashews, onion powder, garlic powder, salt, vinegar, and water in a mini food processor or blender and process until smooth, scraping down the sides or using the tamper as necessary.

In a large bowl, use your hands to massage the cashew-mixture into the kale leaves until evenly coated.

Oven Method: Line a baking sheet with parchment paper, then spread the kale chips across. Bake 1 1/2 to 2 hours, or until leaves are crisp but not burnt, tossing halfway between baking time. Enjoy immediately.

Dehydrator Method: Spread kale chips onto 4 mesh dehydrator sheets, and dehydrate for 10-12 hours or until crispy.

Your question and comments are welcome

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