- 250g kale
- 125g cashews
- 200ml water
- 1 clove garlic
- 1 small onion
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Step by Step Instructions
Soak cashews overnight or for at least 6 hours.
Wash and dry kale
Put all other ingredients in blender until smooth
Coat kale with cashew mixture
Spread on sheets and put in dehydrator for around 14 hours or if you don’t have one, cook in oven at 40-60 degrees for around 14 hours until crisp.
This makes a large batch and will keep in a sealed container in the fridge for at least a week.
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