Ad delicious and healthy snack from our friends at Whole Foods


  • 1 cup anacardi crudo
  • 2 bunches green or red curly kale
  • 1 tazza di latte di soia non zuccherato, almondmilk or ricemilk, or water
  • 1/4 cup nutritional yeast
  • 3 spicchi d'aglio
  • 3 tablespoons chopped green onion or leek
  • 1 cup loosely packed basil leaves
  • 1 tablespoon chopped sage leaves
  • 1/4 cucchiaino di sale marino multa


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

Preheat oven to 275°F. Wash, stem and thoroughly dry kale, tearing it into large pieces. Mettere da parte.

In a blender, purée soaked cashews, soymilk, nutritional yeast, aglio, cipolla, basilico, sage and salt. Line 2 baking sheets with parchment paper. In una grande ciotola, lightly coat kale leaves with cashew sauce and spread in a single layer on prepared baking sheets. Cuocere 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.

Informazioni Nutrizionali

Per porzione: 160 calorie (80 dal grasso), 9g di grassi totali, 1.5g di grassi saturi, 0mg di colesterolo, 130mg di sodio, 16g di carboidrati (4g fibre alimentari, 1g di zucchero), 9proteine ​​g