Here is another nightshade-free recipe for you! Many cheesy kale chip recipes contain bell peppers and while I love them, I am finding I do a lot better when I don’t eat nightshades. This includes bell peppers, tomatoes, eggplant and hot peppers. So, my son and I made these kale chips and he really loves them. It is really the only way he will eat kale.
The recipe does require the use of a dehydrator, however you could try making these in the oven. I can’t vouch for how they would turn out, but I would try them at 300 F for about 20-25 minutes. Good luck and please do let me know if you try this in the oven and how it turns out.
CHEESY KALE CHIPS (NIGHTSHADE-FREE)
Servings: 4
Prep + Cook = 10-12 hours
1 cup cashews, preferably soaked and dehydrated
2 tablespoons lemon juice
1/2 cup nutritional yeast
6 tablespoons water
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1 bunch kale, washed, large stems removed, torn into bite size pieces
Steps:
1. Put all ingredients except the kale into a food processor. Blend until smooth. Using your hands, massage coating onto kale pieces getting it inside of curls.
2. Put on teflex sheets (do not worry about flattening them, they are better bunched up) and dehydrate at 105 overnight or until coating is dry. Slide onto mesh screens and dehydrate 4-12 hours, or until very crispy.
3. Store in an airtight container in the pantry. Our chips last well over a week in the container, however, we usually eat them within a few days.
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This e-book is full of wonderful snacks to go. Please visit Katie’s website to find out more about this wonderful resource.
3. There are more great bonuses but I’m keeping these as a surprise for a later date. Stay tuned!
The BEST kale chips I’ve made!!! LOVED this recipe and use of garlic. Thanks!!!
thanks Jessica! We love them too.
We love kale chips too!