Kale is out, collards are in? While I love collards, I, for one, am not over kale. Let’s keep it alive, people. Are you with me? Kale is not a trend!
Kale chips take up a ton of space on the grocery store shelves, but these are better than any store bought version I’ve tried. Not just for snacking, they offer up texture, color and flavor as a garnish, for example, on a pureed cauliflower soup.
3-4 tablespoons olive oil
½ cup raw cashews, soaked in hot water for 30-60 minutes until plump and soft, then drained
½ cup nutritional yeast
1 - 2 tablespoons curry powder, more or less to taste
1/2 teaspoon sweet smoked paprika
1/8 - 1/4 teaspoon cayenne pepper, more or less to taste
Sea salt to taste
1 bunch curly kale, ribs removed, leaves torn into 3-4 inch pieces
Preheat the oven to 200 degrees. Line two rimmed baking sheets with parchment paper.
Put all of the ingredients except for the kale, into the blender and blend for as long as it takes to get it as smooth as possible, about 1-2 minutes. Add water if necessary to get the blade moving. The mixture should be the consistency of thick cake batter.
Place the kale in a large bowl and add the wet ingredients. Mix thoroughly by hand, making sure that both sides of the kale are coated, including all of the little nooks and crannies of each leaf.
Distribute the kale in an even layer on the baking sheets, making sure the leaves don't overlap.
Bake for 30 minutes, remove from the oven, flip the chips over and continue to cook for around 30 minutes, until well dried and crispy.