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Spicy Cheesy Kale Chips

Once you make these kale chips you will most likely be asked to make them again and again. With this in mind, you might as well bite the bullet and purchase a dehydrator as it produces a better quality kale chip.

Ingredients:

1 cup cashews, pre-soaked for at least an hour
1 cup red bell pepper, chopped
1/3 cup nutritional yeast
4 tbsp olive oil
squeeze of lemon juice
1 tbsp fresh thyme (optional)
1/4 to 1/2 cup water, start with 1/4 when blending the sauce, but you might need more
2 tsp salt
2 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper (omit it your fam can’t handle the heat)
1 large bunch or 2 smaller bunches of kale

Directions:

Toss all ingredients except the kale into the blender and blend on high speed until smooth and creamy, adding water if needed until you get the right consistency of a cheese sauce.

Tear kale into large bite-size pieces, removing the stem. In a large bowl mix kale and cheese sauce until evenly coated.

Place the kale on dehydrator sheets and dehydrate at 130f for 10 to 12 hours. Alternatively, you can dehydrate in the oven at 300 degrees. Bake for 5 to 10 minutes, then flip and continue baking for 5 to 10 minutes until crispy. Keep a close eye on them to ensure they don't burn.

Final product:

Submitted by:

Michelle Mccullough

From:

Vernon, BC

Tags: 

Rancho Vignola products:

Cashews - Raw
Cashews - Raw - ORGANIC
Cashews - Raw, Pieces
Cashews - Raw, Pieces - ORGANIC
Ten reasons to eat more nuts

Since today is National Nut Day, we’re bringing to you this great write-up by long-time Rancho Vignola customer, and retired naturopathic doctor, Dr. Brenda Gill. She’s outlined ten health-related reasons to incorporate more nuts into your diet, and a very tasty gluten-free Savoury or Sweet Nut & Seed Loaf recipe at the end! Read more...

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Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form! 

Spicy Cheesy Kale Chips

Once you make these kale chips you will most likely be asked to make them again and again. With this in mind, you might as well bite the bullet and purchase a dehydrator as it produces a better quality kale chip.

Ingredients:

1 cup cashews, pre-soaked for at least an hour
1 cup red bell pepper, chopped
1/3 cup nutritional yeast
4 tbsp olive oil
squeeze of lemon juice
1 tbsp fresh thyme (optional)
1/4 to 1/2 cup water, start with 1/4 when blending the sauce, but you might need more
2 tsp salt
2 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper (omit it your fam can’t handle the heat)
1 large bunch or 2 smaller bunches of kale

Directions:

Toss all ingredients except the kale into the blender and blend on high speed until smooth and creamy, adding water if needed until you get the right consistency of a cheese sauce.

Tear kale into large bite-size pieces, removing the stem. In a large bowl mix kale and cheese sauce until evenly coated.

Place the kale on dehydrator sheets and dehydrate at 130f for 10 to 12 hours. Alternatively, you can dehydrate in the oven at 300 degrees. Bake for 5 to 10 minutes, then flip and continue baking for 5 to 10 minutes until crispy. Keep a close eye on them to ensure they don't burn.

Final product:

Submitted by:

Michelle Mccullough

From:

Vernon, BC

Tags: