2 servingsair fryer kale chipsamerican

Fo’ Cheezy Kale Chips

By Donna-Marie Pye

2 servings

more than 2 hours

Easy

Recipe Details

Course: Appetizers, Snacks

Difficulty: Easy

Prep Time: 20 min

Cook Time: 4 hour

Total Time: more than 2 hours

Cooking Technique: Dehydrate

Cuisine: American

Diet: Plant-Based, Vegan, Vegetarian

Yield: 2 servings

Ingredients

1 cup raw cashews
1/4 cup chopped oil-packed sun-dried tomatoes
2 cloves garlic
3/4 cup Water
2 tsp dried basil
2 tbsp lemon juice
2 tbsp nutritional yeast
1/2 tsp salt
1 bunch curly kale

If you are a fan of kale chips, you’ll love these nacho-like crisps! They satisfy every chip craving — cheesy, salty and crispy! You need the slow drying process of the dehydrate function to get them good and crunchy.

INSTRUCTIONS

Place cashews in a bowl and cover with water. Let stand for at least 1 hour until softened. Drain and place in a food processor.
Add tomatoes, garlic, water, basil, lemon juice, nutritional yeast and salt. Process until smooth. Taste and adjust seasoning.
Remove stems from kale leaves, discarding the stems. Tear leaves into smaller “chip” size pieces. Place in a large bowl. Pour the sauce over the kale leaves, then massage the sauce into the kale using your hands until all the kale is well coated. Lay leaves out onto the drip pan and cooking trays and season with a little more salt. (You will probably need to do this in two batches, so put remaining kale in a sealable container and refrigerate up to 24 hours.)
Slide trays into bottom, middle and top positions. Using the display panel, select Dehydrate, adjust Temperature to 110°F (43°C) and set Time to 4 hours. Press Start. Dehydrate until kale chips dried. Repeat with any remaining kale leaves.

Notes

Tips: Don’t confuse nutritional yeast with quick-rising or traditional yeast — they are not the same thing. Nutritional yeast is specifically used as a food. The yeast cells are killed during manufacturing and are not alive in the final product. The yeast has a flaky texture and a cheesy, nutty flavor. It is naturally low in sodium and calories as well as fat-, sugar- and gluten-free.

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About the chef

Donna-Marie Pye

Growing up in Whitby, Ontario, Donna-Marie Pye was introduced to great food at an early age. Memories of summers spent putting up beans, corn, peaches and tomatoes with her mother and sisters, picking and selling strawberries at a roadside country stand, catching fish off the east coast of Canada and cooking over campfires on family camping trips created Pye’s appreciation for unfussy, flavorful food. Pye’s straightforward style and easy-going manner are illustrated by her heartfelt belief that cooking is easy and anyone can do it. All anybody needs are a few tips and tricks, a handful of well-tested recipes and some time-saving cooking tools, all of which is offered at her and collaborator Maria Burjoski's cooking school and kitchen supply store, Relish Cooking Studio, with sincerity and humility. Pye is a Professional Home Economist (P.H.Ec) and holds a Bachelor in Applied Science in Food and Nutrition from Ryerson University, a diploma in Public Relations from York University and has taken cooking courses around the world. She is the best-selling author of four cookbooks including The Best Family Slow Cooker Recipes, 300 Slow Cooker Favorites and 300 Slow Cooker Winners. Her cookbook "The Essential Vortex Air Fryer Cookbook" was released in November 2020, and her newest slow cooker cookbook "Today's Everyday Slow Cooker" was released in March 2021. She is also a busy wife and mother to two grown and almost-gone children, daughter Darcy & son Jack.

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