Cashew Kale Chips
- 1 cup raw cashews
- 1 tsp fine sea salt
- 1 tsp apple cider vinegar
- 2 Tbsp extra virgin olive oil, preferably organic
- 1/3 cup filtered water
- 5 cups kale leaves, spines removed and torn into bit-size pieces, preferably organic or naturally grown
Directions: Soak the cashews in 2 cups filtered water for 1 to 8 hours, as long as you have time. Drain. Add the cashews, salt, vinegar, oil and water to a High-Speed Blender, process on high until smooth. Scrape into a large bowl, add the kale and stir to coat. Place on dehydrator trays, single layer. Dry at 150° until crispy, about 4 to 8 hours, depending on humidity. Store in an airtight container once cooled. No dehydrator? No problem. Dry at the lowest setting in your oven on cooling racks (non-coated metal only), check often, about 4 hours drying time.
PS: Yes, the temperature is a bit higher than usually called for “raw” foods. If you are a purist lower the temperature setting on your dehydrator and dry for longer. Expect it to take an additional 4 to 6 hours if below 118°.
PS2: Have small or broken bits of chips? Add them on top of rice, potato, quinoa or pasta dishes for flavor!