By Aine Davis
Whenever I go grocery shopping I can’t help but sneak a peek at the snack aisle and drool for a minute or two. It would be so easy to simply devour a bag of store-bought BBQ potato chips, but I know from experience that the consequences are heinous. Instead, I make a healthier version at home whenever possible!
What you’ll need:
- Dehydrator (Alternatively, you can use this guide for oven-baked kale chips)
- 1 large head of kale
- 1 cup raw cashews
- 1/2 cup apple cider vinegar
- 1/3 cup fresh dill, roughly chopped
- 1/4 cup nutritional yeast
- 3 cloves of garlic, finely chopped
- Salt and pepper to taste
- Soak cashews in water for 1-4 hours. Drain.
- Rinse kale and dry as thoroughly as possible.
- Devein kale. Not sure what we’re talking about? Use this method.
- Roughly chop kale into bite-size pieces.
- Blend cashews, vinegar, dill, nutritional yeast, garlic, salt and pepper until liquid in consistency.
- Toss kale in dressing, coating as evenly as possible.
- Line dehydrator with wax paper and spread kale pieces out. Be sure to avoid any overlap.
- Dehydrate for roughly 6 hours at 115 degrees, or following your dehydrator’s specifications. The longer you dehydrate for, the crisper your chips will be.
Makes 2 servings. Extra dressing can be used as a raw veggie dip.