Do you love to eat Nacho’s?
Me Too! I’d like to introduce you to my Slim, Scrumptious & Sexy recipe for Nacho Chips….you can eat these without any guilt what so ever! I prepared mine in a dehydrator BUT I’ve included oven directions for you too. The ingredients used in this recipe make it a “Nutritional Power House.” This is a darn healthy snack! My boys went “coo coo for (sugar-free) cocoa puffs” over them.
1 bunch kale
1 cup raw cashew nuts, soaked in water for a few hours (I use 1 cup nuts and 1 cup water)
1/4 cup lemon juice (I use freshly squeezed)
1/3 cup nutritional yeast flakes
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
- Wash kale and remove hard stalks, set aside in a mixing bowl.
- Drain nuts and discard soaking water. Add all ingredients (except kale) to blender (I use my VitaMix) and process until smooth, adding water slowly to the mixture to create a smooth and sauce-like consistency.
- Pour sauce mixture over kale and mix until evenly coated.
- Place coated kale leaves on trays and dehydrate on low for about 10 hours, turning over halfway through OR bake at 300 degrees for 30 minutes, flipping each leaf over after approximately 15 minutes. Ovens vary so please check your Kale Chips often to prevent burning.
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