Kale Chips – Cashew & Miso

Crunchy and SO flavorful! These kale chips are a great salty snack, with a good boost of protein from the cashews and sunflower seeds.

Cooking Method:

Dehydrator

Main Ingredients:

cashews · curly kale · garlic · lemon juice · miso · nutritional yeast · olive oil · onion granules · paprika · sunflower seeds · tahini

Yield:

6-8 servings

Suitable for Diet:

Gluten Free · Vegan · Vegetarian
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kale-chips-cashew-miso-Carley-Papi

 

Ingredients

1 bunch curly kale

1/2 c + 1/4 c raw cashews (separated)

1/4 c miso

1/4 c tahini

1/4 c sunflower seeds (salted)

3 tsp lemon juice

3 tsp nutritional yeast

1 clove garlic, minced

2 tbsp olive oil

1/2 tsp onion granules

1/4 tsp paprika

 

Instructions

  1. Rinse kale. Pat dry and break in to chip-sized pieces. Set aside in a large bowl. Finely chop 1/4 c cashews and reserve.
  2. Pulse 1/2 c cashews with remaining ingredients in a food processor until there are still some textured pieces of nuts and seeds.
  3. Add cashew-miso mixture to kale bowl. Use hands to massage in to leaves, until all are heavily coated. Toss in finely chopped cashews.
  4. Spread evenly on parchment paper or dehydrator trays and place in dehydrator.
  5. Dry at about 130 F for 8-12 hours, until kale and coating are crispy.
  6. Cool completely, then store in an airtight container for up to 3 days.