On one of Yumi's hikes, the hikers went bananas for Gemma's Cheesy Vegan Kale Chips, based on this recipe.
The question was: Would the yumminess translate to home?
Good news is:
YES!
So with a fair bit of pride, Yumi wants to share her version of the recipe, which leans into her love of spice (and allergy to garlic and onion):
YUMI'S BEST-EVER CRUNCHY VEGAN "CHEESY" KALE CHIPS
Prepare 1 big bunch of good kale, washed, dried and torn off the inedible spine in big pieces
In a food processor or blender, mix:
400g cashews, soaked for a couple of hours or overnight
100g nutritional yeast
2tsp flaked salt
100ml macadamia oil
1 tsp ground white pepper
1 tsp chilli flakes
1/2 tsp ground ginger
60 ml water
zest and juice of one good, juicy lemon
Massage or wipe the cheese mixture onto every kale leaf. This is a long and somewhat tedious process so before you get your hands dirty, have a podcast ready. (Can I recommend 'Ladies, We Need to Talk'?)
Spread each leaf out onto your drying racks or oven tray. They dry better if not clumped together and not folded or scrunched.
In a dehydrator: on the highest setting for about 10 hours.
In the oven: at 120C for around 2 hours, but check. Some spots on the trays will be hotter than others.
Store the crispy chips in an airtight container.
Any leftover cheesy mix can be stored for 4 days, or frozen until needed.
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