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Ingredientes
- 2 -3 bunches kale (curly works best)
- 1 red or orange bell pepper, chopped
- 1 cup cashews (soaked a few hours. You can also use sunflower seeds)
- juice of 1lime (or lemon)
- 1 tsp onion powder
- 1 Tbsp hemp seeds
- 1 Tbsp nutritional yeast (optional)
- 1/2 tsp sea salt
- 1/4 tsp chili powder, or to taste
- 1/4 tsp ground kelp powder (optional)
- Remove center stem, tearing kale into large pieces (they shrink).
- Rinse and drain cashews and process with red bell pepper, lime juice, onion powder, salt and chili seasoning, until smooth.
- Massage the mixture onto each kale leaf, coating the front and back, and place on non-stick dehydrator trays. Dehydrate at 115 degrees for 2 hours.
- Here is another variation to kale chips:
- Spicy Kale Chips
- 2 bunches of kale
- 1/4 cup tahini
- 1.5 Tbsp Nama Shoyu
- 1/2 lemon, juiced
- dash of cayenne (optional)
- 1 tsp garlic powder (optional)
- 1/4 cup raw sunflower seeds, ground
View Full Recipe at Rawfully Tempting
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 469g | |
| Calories 1376 | |
| Calories from Fat 896 | 65% |
| Total Fat 107.03g | 134% |
| Saturated Fat 18.14g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2200mg | 92% |
| Potassium 2086mg | 60% |
| Total Carbs 88.02g | 23% |
| Dietary Fiber 16.0g | 53% |
| Sugars 9.72g | 6% |
| Protein 42.06g | 67% |
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