Cheesy Vegan Kale Chips

Cheesy Vegan Kale Chips

Serves 2 to 4 as a snack

3/4 cup cashews

1 bunch kale, washed and dried

1 clove garlic, peeled

2 tablespoons soy sauce

2 tablespoons vegetable or canola oil

1/3 cup nutritional yeast (not to be confused with brewer's yeast)

1 lemon, juiced

Cover the cashews with water in a small bowl and let them soak for at least one hour before proceeding.

Preheat oven to the lowest heat setting (mine is 180°F). Line several baking sheets with parchment paper. Drain cashews and set aside. Trim stems from each kale leaf and cut each leaf into chip-sized pieces.

Combine the cashews, garlic, soy sauce, oil, nutritional yeast, and lemon juice in a food processor. Blend until smooth.

In a large bowl, combine kale and cashew paste, stir until all pieces of kale are evenly coated. Place kale pieces on baking sheets, allowing space between each piece so they do not touch or overlap. If you have leftover kale that doesn't quite fit on the baking sheets, refrigerate it, covered, until first batch has finished baking and then bake a second batch.

Bake the kale until crisp and completely dry, between 2 and 3 hours. Check after the first hour and turn leaves over. Check kale periodically. Chips will be ready when crunchy and stiff and topping is dry and doesn't feel chewy or moist.

Kale chips will keep in an airtight container for one week.

Just send me some.

I dreamed about this. Except the kale chips were deep fried.

And next week we will feature shoe leather rice cakes cooked with a hair dryer and sprinkled with pine nuts.

Chintzly Kale Chips with Chef Cheesy.

You lost me at vegan... Eating food without enough nutrition to keep me from getting so skinny that my own stinky vegan farts run the risk of blowing me over by the force of the back blast (and run the risk of gassing those unfortunate enough to be nearby - I swear, a vegan fart can make a cow fall over dead)... No thanks