1 1/2 bunches of kale, washed, dried, stems removed and torn into medium sized pieces 1 cup cashews, soaked for 2 hours 2-3 T lemon juice 2 T nutritional yeast 1/4 cup red bell pepper 1 t ground chipotle chili pepper 1/2 t of pink Himalayan sea salt (from Trader Joe’s) pinch of cayenne pepper
Kale chips are all the rage these days but they’re notorious for getting soggy if not eaten the same day. Well, we’ve come up with a trick to keep them crispy so you can continue to enjoy them throughout the week (if they last that long). Put dry uncooked rice into the bottom of your airtight storage container then put the kale chips loosely on top. The rice works as a drying agent, absorbing any excess moisture and keeping your chips crispy.