Servings | Prep Time | Cook Time |
---|---|---|
3 | 20 mins | 14 hrs |
1. | Wash and strip kale, tear into chip size and spin dry. |
2. | In a blender or food processor, grind cashews until fine. |
3. | Add remaining ingredients and blend until a smooth paste forms. You want the consistency of something like Alfredo sauce. Thin with 1/4 cup water if needed. |
4. | Toss torn kale leaves with sauce to coat well. |
5. | Place in food dehydrator, single layer, avoid chips touching if possible. Dry on low setting for 14 hours. |
6. | Store in airtight container. |
There are 252 calories in 1 serving of Cashew Sriracha Kale Chips.
Calorie split: 50% fat, 33% carbs, 17% protein.
|
Serving Size | 1 serving |