Ad delicious and healthy snack from our friends at Whole Foods


  • 1 taza de anacardos crudos
  • 2 bunches green or red curly kale
  • 1 taza de leche de soya sin azúcar, almondmilk or ricemilk, o agua
  • 1/4 cup nutritional yeast
  • 3 dientes de ajo
  • 3 tablespoons chopped green onion or leek
  • 1 cup loosely packed basil leaves
  • 1 tablespoon chopped sage leaves
  • 1/4 cucharadita de sal marina fina


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

Preheat oven to 275°F. Wash, stem and thoroughly dry kale, tearing it into large pieces. Dejar de lado.

In a blender, purée soaked cashews, soymilk, nutritional yeast, ajo, cebolla, albahaca, sage and salt. Line 2 baking sheets with parchment paper. En un tazón grande, lightly coat kale leaves with cashew sauce and spread in a single layer on prepared baking sheets. Cocción 40 a 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.

Información Nutricional

POR SERVICIO: 160 calorías (80 de la grasa), 9g grasa total, 1.5g de grasa saturada, 0mg de colesterol, 130mg de sodio, 16g de hidratos de carbono (4g de fibra dietética, 1g de azúcar), 9g de proteínas