Gluten Free, Potato and Corn Free, Soy Free, Dairy Free, SUGAR FREE!!
Snacking just isn’t what it used to be.. but that doesn’t mean it has to be non existent and un-enjoyable! I have come to really enjoy food oddities, like crunchy seaweed, plantain banana chips, fried garbanzo beans and my favorite.. kale chips!
In my quest for non-dairy goodness, leaving out the cream and cheese for that creamy element, has been a work in progress, but, I have found that “something creamy” by way of cashews! I have been completely surprised.. and enjoy it in dairy free cream sauces too!
Snacking just isn’t what it used to be.. but that doesn’t mean it has to be non existent and un-enjoyable! I have come to really enjoy food oddities, like crunchy seaweed, plantain banana chips, fried garbanzo beans and my favorite.. kale chips!
In my quest for non-dairy goodness, leaving out the cream and cheese for that creamy element, has been a work in progress, but, I have found that “something creamy” by way of cashews! I have been completely surprised.. and enjoy it in dairy free cream sauces too!
This is a quick and easy recipe to make.. hope you enjoy!!
Cashew and Garlic Pesto Kale Chips
Ingredients
2 Bunches Kale
1 cup raw cashews
½ cup olive oil
2 garlic cloves
2 tsp. fresh lemon zest
A dash of Cayenne Pepper
Salt if needed
Directions
Preheat oven to 275˚
Remove ribbing from kale and cut into 2-3 inch chunk sizes. Wash and spin dry to remove all water! Set aside in large mixing bowl.
In food processor, add remaining ingredients, except salt.. add only if needed.
Process until creamy. Pour pesto a little at a time over the kale, mix well. Be careful not to over drench the kale.. it will be too heavy to bake evenly! Spread evenly between two baking sheets, bake in pre-heated oven for 25-30 minutes, till crispy.
The kale will shrink quite a bit so don’t be shocked!
Enjoy!! Xo
Laurie
