Crunch away at these delicious posh crisp alternatives guilt free!
- 1 bag of kale well washed (carb)
- 1.5 cups cashews (fat)
- Juice of half lemon (carb)
- Large pinch Himalayan salt
- Desert spoon of nutritional yeast
In a food processor mix the yeast, salt, lemon juice and cashews until it makes a paste – add a little water if necessary. Coat your kale in the mixture.
Pop your kale on a baking sheet and pop in the oven for 4 hours (or until very crispy) at 118 degrees centigrade. Don’t be tempted to do a higher temperature and less time it doesn’t work.
If you have a dehydrator lay them out and dehydrate for 10 hours.
Please note we do not recommend people with digestive disorders use these raw recipes regularly.