-2%20(1)%20(1).webp)
Go Pro to Access This Recipe
You don't have permission to view this recipe. Please upgrade your plan or sign in to continue.
Shopping ListÂ
- 2 bunches kale
- extra virgin olive oil (first, cold-pressed)
- raw hemp seeds
- finely chopped red onions
- finely chopped red bell pepper
- finely chopped orange bell pepper
- finely chopped mango
‍Jerk Cashew Cheese Sauce
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 1 tsp turmeric powder
- 3 tsp Jamaican jerk seasoning
- 1 cup water
- 2 Tbsp lime juice
- 2 tsp minced garlic
- 2 tsp minced onion
- salt to taste
‍Creamy Ginger Lime Sauce (see page Raw Caribbean Wrap)
Directions
- Remove kale leaves from the stem and clean. Allow the kale to fully dry
- Blend all Jerk Cashew Cheese Sauce ingredients until you have a silky smooth texture. Place to the side
- Add kale to a bowl with a bit of olive oil. Mix with hands to coat
- Add half of the Jerk Cashew Cheese Sauce to the kale and toss to coat. Save the remaining sauce to garnish
- Place kale on dehydrator trays, making sure not to overlap pieces, then sprinkle with hemp seeds. Dehydrate at 115 degrees Fahrenheit for 5-6 hours or until the kale chips are extra crispy
- Allow chips to cool while you prep the red onion, bell peppers, mango, and Creamy Ginger Lime Sauce
- Build nachos with desired toppings and enjoy them while crispy!
‍
Shopping ListÂ
- 2 bunches kale
- extra virgin olive oil (first, cold-pressed)
- raw hemp seeds
- finely chopped red onions
- finely chopped red bell pepper
- finely chopped orange bell pepper
- finely chopped mango
‍Jerk Cashew Cheese Sauce
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 1 tsp turmeric powder
- 3 tsp Jamaican jerk seasoning
- 1 cup water
- 2 Tbsp lime juice
- 2 tsp minced garlic
- 2 tsp minced onion
- salt to taste
‍Creamy Ginger Lime Sauce (see page Raw Caribbean Wrap)
Directions
- Remove kale leaves from the stem and clean. Allow the kale to fully dry
- Blend all Jerk Cashew Cheese Sauce ingredients until you have a silky smooth texture. Place to the side
- Add kale to a bowl with a bit of olive oil. Mix with hands to coat
- Add half of the Jerk Cashew Cheese Sauce to the kale and toss to coat. Save the remaining sauce to garnish
- Place kale on dehydrator trays, making sure not to overlap pieces, then sprinkle with hemp seeds. Dehydrate at 115 degrees Fahrenheit for 5-6 hours or until the kale chips are extra crispy
- Allow chips to cool while you prep the red onion, bell peppers, mango, and Creamy Ginger Lime Sauce
- Build nachos with desired toppings and enjoy them while crispy!
‍
Related Recipes
Back to recipes
Read Recipe
Read Recipe
Read Recipe
.jpeg)
.jpeg)
.jpeg)
.jpeg)
0 Comments
Login or Register to Join the Conversation