Queso Naranja Mexican Kale Chips
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Calling all kale chip lovers! I think we need to form a support group for all of us kale chip junkies. Oh you laugh! I stand here with a serious look on my face as I have green kale bits stuck to my teeth and a ring of orange cheese sauce around my lips. haha Who me? I didn’t eat any kale chips!
As I was putting this recipe together I decided to add turmeric to it. Often in the world of raw, we add turmeric to our recipes if we want to heighten the color to a rich gold, but did you know that this little spice is very healthy for you! It is known to be chock-full of anti-inflammatory properties for starters. You really should Google the spice and read all the amazing things about turmeric!
- 1 1/2 cups red or orange bell pepper, rough chopped
- 1/2 tsp minced garlic
- 1 cup raw cashews, soaked 2 hours
- 1/4 cup nutritional yeast
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/2 tsp dry mustard
- 1/2 cup canned green chilis (4 oz)
- 1 tsp sea salt
- 1 head curly kale
- Place all of the ingredients into a high-powered blender and process until the mixture is nice and creamy. This can take 3-5 minutes. Stop and scrape down the sides as needed.
- Wash and dry the kale. Remove the stems and tear into bite-sized pieces.
- Place the kale in a large bowl then pour the “cheese” sauce over it and massage it in until all the leaves are coated.
- Place on the telfex sheets that come with your dehydrator and dehydrate at 105 degrees for about 4-6 hours. If they aren’t crispy enough, leave them in a bit longer.
- Store in an air tight container if they don’t all get eaten within 30 minutes.
- Soaking your cashews will help them blend smooth and creamy.
- Use the kale when it’s as fresh as possible, kale gets bitter as it gets older.