Jalapeño Salsa Kale Chips
A delightfully spicy twist on the classic kale chips
- Prep Time: 60
- Total Time: 1 hour
Ingredients
Scale
- 1 bunch of kale, washed, ribs removed and torn into chip-size pieces
- 1 cup raw cashews, soaked in water for at least one hour and rinsed well
- 1/2 cup of your favorite salsa
- 1 fresh jalapeño, stem removed
- 2 tablespoons nutritional yeast + more for sprinkling
- Juice of 1/2 lime
- Sea salt for sprinkling
Instructions
- In a high-speed blender, blend the cashews, salsa, lime juice, jalapeño and nutritional yeast until you have a smooth and creamy mixture.
- Place the kale in a large bowl and pour the cashew mixture on top.
- Use your hands or a spoon to massage the coating onto the kale. (If you’re worried about the spiciness, wear gloves or use a spoon. Remember to wash your hands well after making this and don’t touch your eyes after handling anything spicy!)
- Place the coated kale onto a baking sheet or Teflexx-lined dehydrator sheets if you’ll be using the dehydrator.
- Sprinkle with extra nutritional yeast and a little sea salt.
- Dehydrate at 115 degrees overnight, until crispy and perfect. You can also cook these in the oven with the door ajar on the lowest setting.