Ad delicious and healthy snack from our friends at Whole Foods

Ingredients

  • 1 cup raw cashews
  • 2 bunches green or red curly kale
  • 1 cup unsweetened soymilk, almondmilk or ricemilk, or water
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • 3 tablespoons chopped green onion or leek
  • 1 cup loosely packed basil leaves
  • 1 tablespoon chopped sage leaves
  • 1/4 teaspoon fine sea salt

Directions

Soak cashews in enough water to cover for a couple of hours or overnight. Drain.

Preheat oven to 275°F. Wash, stem and thoroughly dry kale, tearing it into large pieces. Set aside.

In a blender, purée soaked cashews, soymilk, nutritional yeast, garlic, onion, basil, sage and salt. Line 2 baking sheets with parchment paper. In a large bowl, lightly coat kale leaves with cashew sauce and spread in a single layer on prepared baking sheets. Bake 40 to 45 minutes or until crisp, gently turning over about halfway through cooking. You can also use a dehydrator to dry the chips. Remove from baking sheets and repeat with any remaining kale leaves and cashew sauce. Cool completely, then store in an airtight container.

Nutritional Info

PER SERVING: 160 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 130mg sodium, 16g carbohydrate (4g dietary fiber, 1g sugar), 9g protein