Ad delicious and healthy snack from our friends at Whole Foods

Ingrédients

  • 1 cup raw cashews
  • 2 bunches green or red curly kale
  • 1 tasse de lait de soja non sucré, almondmilk or ricemilk, or water
  • 1/4 cup nutritional yeast
  • 3 gousses d'ail
  • 3 tablespoons chopped green onion or leek
  • 1 cup loosely packed basil leaves
  • 1 tablespoon chopped sage leaves
  • 1/4 cuillère à café de sel fin de mer

Itinéraire

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

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

In a blender, purée soaked cashews, soymilk, nutritional yeast, ail, oignon, basilic, sage and salt. Line 2 baking sheets with parchment paper. Dans un grand bol, lightly coat kale leaves with cashew sauce and spread in a single layer on prepared baking sheets. Cuire 40 à 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.

Information nutritionnelle

PAR PORTION: 160 calories (80 à partir de matières grasses), 9g lipides, 1.5g de graisses saturées, 0mg de cholestérol, 130mg de sodium, 16g de glucides (4g de fibres alimentaires, 1g de sucre), 9g de protéines