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Cheesy Kale Chips

If a bag of Kale Krunch’s Quite Cheesy kale chips keeps winding up in your shopping cart, take matters into your own hands with this homemade take on this snack that’s only decadent in flavor.

Recipe:
Notes
Make sure the kale is completely dry before you attempt to dress it. If it is wet, the cheesy mixture won’t stick to the leaves. Use a salad spinner for an easy way to dry the kale.

To keep the kale chips crisper for longer, use a silica packet from your vitamin jar to prevent the kale from absorbing moisture in the air and becoming soggy.

Ingredients:

2 tablespoons refined coconut oil or vegetable oil
1/3 cup unsalted, raw cashews
1/2 lemon, juiced
3/4 cup nutritional yeast
2 tablespoons soy sauce
2 teaspoons Dijon mustard
2 garlic cloves
1 bunch curly kale, stems removed and broken up into 2-inch pieces

Directions:

1. Preheat oven to 200ºF. Line 2 baking sheets with parchment paper.
2. In a food processor, grind coconut oil and cashews together until mixture resembles peanut butter. Add and process all remaining ingredients except for kale.
3. In a large, clean, and dry bowl, combine cheesy mixture with kale. With your fingers, rub cheese mixture into kale leaves until each piece is thoroughly coated.
4. Bake for 1 hour or until kale is dry and crisp; there should be no moistness. If a few larger pieces are not cooked thoroughly, return the undercooked pieces to the oven for another 20 minutes, or until they are dry. Store kale chips in an airtight container for up to 3 days.

Yield: Serves 2-4.

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