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Cashew Pesto Kale Chips
  • 10 Cups Kale Leaves, stems removed & torn into chip-sized pieces
  • 1/2 Cup Raw Cashews
  • 1/2 Cup Parmesan or Asiago Cheese
  • 1/4 Cup Olive Oil
  • Small Amount of Water
Heat oven to 300. Place raw cashews in a food processor pulsing until they start to break up. Drizzle in olive oil and process well. Add cheese and mix well. Add enough water to make this mix slightly thicker than olive oil. Place kale chips in a large bowl. Pour cashew mix over them and mix in well coating all of the chips. Place on two cookie sheets in a single layer and bake for 25 minutes or until chips are crispy and coating is lightly browned. Gently remove the chips from the baking sheets with a spatula.
Provided by:
Sherrilee Jepsen, with Maricopa County Farm Bureau

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