When the snack craving hits but you want something light and savory, the dilemma is what to grab. Fret no further, these garlicky kale chips are the answer. With a perfect crunch from five hours of dehydration and a tangy garlic filled flavor from the garlic cashew cream, these kale chips are like no other. Another plus: they are packed with protein from chocho in a garlic cashew cream, a big snack time win. As the cashew cream can be made ahead of time (let's be real, it might just become a staple in your house as it pairs well with all things savory) these kale chips come together in just minutes and will become a snack time staple.
- 3 Bunches of Green Curly Kale
- 8 oz Chocho Garlic Crema
Remove leaves from the stalk and clean thoroughly. Consider soaking kale and washing and draining it several times to really clean it. Pat dry with a clean napkin and then toss in garlic cashew cream and spread evenly on 4 dehydrator sheets. Dehydrate for 3 hours at 120 degrees. Flip and dehydrate another 2 hours or until crunchy.
In addition to our High Protein Kale Chips this perfectly tangy, garlicky, and savory, this crema will upgrade any sandwich, it's a great dip for a charcuterie board or an oven roasted potato, and pairs well with avocado toast. Consider using this as a base for a caesar salad dressing, just add more lemon juice, a healthy dash of nutritional yeast, black paper and 1tsp of miso and blend. Alternatively, add fresh dill and some diced cucumber for a plant based raita salad.
Made with ingredients you probably already have on hand and taking only a few minutes to come together in your blender, the question is not why, but why not?
- 2 Cups Cashews (soaked overnight)
- 2 Cups Water
- ¼ Cup Lemon Juice
- ¼ Cup Cider Vinegar
- ¼ Cup Chocho
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Salt
Drain soaked cashews and rinse them. In your high speed blender, pour in cashews, water, lemon juice, vinegar, chocho, garlic powder, onion powder, and salt. Blend until smooth. We recommend starting at a low speed and slowly increasing the speed to avoid air bubbles forming in the crema and to speed up the blending process. Add more liquid as needed and blend on high until smooth.
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