Kale Onion Chips
Ingredients
1 cup raw cashews
3/4 cup unsweetened soy, hemp, or almond milk
1/4 cup apple cider vinegar
2 tablespoons unfortified nutritional yearst
2 bunches kale, tough stems and center ribs removed
l large red onion, thinly sliced
Directions
Blend the cashews, non-diary milk, vinegar and nutritional yeast in a high=powered blender. Place in a large bowl, add kale and onion, and toss to combine.
Lay out on a tray and dehydrate at 120 degrees for 8 hours. If you don't have a dehydrator, bake in the oven at 225 degrees F for 3 hours, turning every 1/2 hours or so. Remove when crispy and dry, tossing occasionally to prevent burning.
Notes
In an airtight container, these chips will last 4 or so days.
Credit
Dr. Fuhrman