Spicy Curry Kale Chips

Ingredients

kaledestemmed, chopped, washed, dried

1 head

cashewssoaked 1 hour or more

1 cup

bell peppersmall

1 small

tamari

1 tbsp

lemon

1

nutritional yeast

1/4 cup

turmeric

1/2 tsp

curry powder

2 1/2 tsp

cayenne pepper

dash

datespitted

2

water

as needed

Method

1. 01Juice the lemon.
2. 02Blend cashews, bell pepper, tamari, lemon juice, nutritional yeast, turmeric, curry powder, cayenne, and dates in a high-speed blender. Add water gradually until the mixture reaches the texture of thin hummus, thick but not a paste.
3. 03Massage the sauce generously into the kale until well coated. Reserve extra sauce for dipping.
4. 04Dehydrate on a tray at 115°F overnight, or bake at 325°F for about 20 minutes until crispy.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free
• Nut-free