Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Soak
Cashew Nuts (3/4 cup)
at least 4 hours or overnight. Rinse and set aside. Rinse and dry
Kale (1 bunch)
. Roughly chop
Red Bell Pepper (1/2)
. Juice the
Lemon (1)
.
Step 3
In a blender, add the Red Bell Pepper,
Soy Sauce (1 Tbsp)
,
Nutritional Yeast (1/3 cup)
and lemon juice.
Step 4
In the same blender, add in
Garlic (1 clove)
,
Vegetable Oil (1 Tbsp)
, and drained Cashew Nuts. Blend until smooth.
Step 5
Tear kale leaves from stems and rip into bite size pieces.
Step 6
In a large container, add the kale leaves and cashew sauce. Mix until evenly combined with a fork.
Step 7
To the bowl, add
Onion Powder (1 tsp)
,
Smoked Paprika (1 tsp)
,
Chili Powder (1/2 tsp)
,
Ground Cumin (1/4 tsp)
and
Salt (1/2 tsp)
. Mix until combined.
Step 8
Transfer kale to baking sheet and spread evenly so that it will bake evenly.
Step 9
Bake first for 10 minutes. Check on your chips and remove the ones that are done.
Step 10
Continue to bake for 10 more minutes. Transfer to a plate a sprinkle with
Red Chili Peppers (1/4 tsp)
and more spices to taste.
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