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Even though Raw Food For Dummies was proofread by professional editors, we’ve found several errors in the recipe below. We will continue to make edits to the recipes if errors are found, and subsequent printings will be updated. Please find the corrected recipe for Nacho Cheese Kale Chips below. Email us if any questions you have about the book or the recipes.
Nacho Cheese Kale Chips (p. 272)
1 cup cashews
1 cup shredded carrots
1 cup filtered water
2 tablespoons nutritional yeast
2 teaspoons chili powder
½ teaspoon lemon juice
1 teaspoon salt
1 teaspoon pureed garlic (about 2 cloves)
½ teaspoon onion powder
½ teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
½ pound stemmed curly kale (about 1 ½ large bunches)
1. Soak the cashews in water for 4 to 6 hours. Rinse and drain.
2. To make the cheese sauce, combine the cashews, carrot, water, nutritional yeast, chili powder, lemon juice, salt, garlic, onion powder, cumin, and cayenne in a high-performance blender and blend until smooth and creamy.
3. Wash and towel-dry the kale and put it in a large bowl.
4. Toss the kale with the sauce, making sure all the sauce is clinging to the leaves.
5. Place the leaves on dehydrator trays covered with a nonstick sheet. Make sure that each leaf is separated from the others and none are on top of each other. This ensures that the leaves dry quickly and evenly. Dehydrate at 105 degrees until completely crisp, about 12 hours or longer.
Note: These snacks keep for a month or more in the pantry if they’re good and dry and stored in a sealed glass jar. If the chips are exposed to air, they become soft. If this happens, return them to the dehydrator for a few hours to crisp.
Tip: To stem a kale leaf, grasp the stem firmly with your primary hand. Using the thumb and forefinger of your other hand, slide the leaf down the stem, removing it easily. Or, place the leaf stem-side-up on a cutting board and use a sharp knife to trace the leaf along the stem to separate it.
Variation: Try other raw sauces and dressings on these tasty chips; Tahini Dressing, Chili Colorado Sauce, Barbeque Sauce, and Creamy Dill Tartar Sauce are all terrific (see Chapters 13 and 15).