|10 min||15 min||4|
|1 large pepper(s)||Red bell pepper|
|1 whole lemon(s)||Lemon juice|
|1 cup||Cashew nuts, raw (or sunflower seeds - soaked in hot water for 2 hours)|
|1/2 tsp||Red pepper flakes (optional)|
|1/2 tsp||Himalayan sea salt|
|1/2 cup||Nutritional yeast|
|1 bunch||Kale (de-stemmed and torn into pieces - they will shrink in the dehydrator)|
Oven Method: Roast your kale chips in a 350°F oven for 10 to 15 minutes. However, you run the risk of them becoming a bit soggy with this method.
If you are having trouble blending the red pepper mixture until smooth and creamy, add in 1 Tbsp of water at a time until you get your desired consistency.
Cook time reflects cooking in the oven.