Charlotte’s Kale Chips
– 1 bunch kale, de-stemmed (can be bought at an organic grocery or health food store)
– ¼ cup raw cashews, soaked for several hours to soften
– 1 red bell pepper
– 1 tbsp curry powder
– ½ tsp cumin
– 1 tsp sea salt
– 1 clove garlic, chopped
– ¼ sweet onion, chopped
– ½ tbsp nutritional yeast (optional, a vegan way to add a “cheesy” flavor)
- Preheat your oven to 300 degrees and line a cookie sheet with parchment paper.
- To de-stem your kale, pull all of the wide, leafy green parts off of the thick stalks. Place all of these in a large mixing bowl and set aside.
- Blend all of your ingredients, beginning with the cashews, until a thick “paste” has formed. If you do not have a blender, you can use unsalted cashew butter and mix the remaining ingredients by hand.
- “Massage” the paste onto your kale. Take a small amount of the paste into your hands and coat each piece of kale. Continue until all pieces are lightly coated in the paste. This is not as time-consuming as it sounds, I promise!
- Here is the tricky part: figuring out how long to leave in your kale. Start by seeing how the kale looks after 10 minutes. If the paste looks slightly cooked through and the kale looks crunchy, flip and bake for another 10 minutes. If the paste has not cooked, allow them to bake on the first side for another 10 minutes, then flip and bake until done. Once you figure out this timing, you will know how long it takes for your latter batches.
- Allow the kale chips to cool, and then devour! Make your office-mates green (literally!) with envy.
How do you snack healthy?