Mama Reeci’s Spicy Kale Chips


OMG!!! Kale chips will always be Bae.


1 1/2 bunches of kale
1 cup cashews
2-3 tbsps fresh squeezed lemon or lime juice
2 tbsps nutritional yeast
1/4 cup roasted red bell pepper
1 teaspoon ground chipotle chili pepper    1 teaspoon smoke paprika
1/2 teaspoon pink Himalayan sea salt
A pinch of cayenne pepper

1. Soak cashews in hot water for 2 hours.

2. Wash the kale, remove the stems, and tear into medium size pieces

3. Add all ingredients expect the kale to a high powered blender or food processor.

4. Process until the consistency is smooth. You may need to a a tablespoon of water or so.

5. Massage sauce onto kale with hands.

6. Dehydrate at 115 degrees for 10-12 hours or until crispy.

Author: Sherrice Sledge-Thomas

Sherrice Sledge-Thomas is the founder and Chief Visionary Officer at Herb Culture University. She's known as the Suburban Herbalista because her place of residence along with her life experiences have shaped her unique brand of herbalism. Sherrice's herbal studies are rooted in experiences with her "rootworking" grandmother and a host of wise women in her community. To compliment her grassroots herbalist education, she earned a Health Coaching certification from the Institute for Integrative Nutrition. She also holds a Bachelor of Arts degree in Liberal Arts with a focus on Women's Studies from The Ohio State University and a Master of Business Administration from Franklin University with a focus on Organizational Leadership and Management. Over the years, she's obtained a variety of certifications in the learning, leadership development, and change management space to compliment her holistic health work. This is the reason many of her certification programs and workshops incorporate elements of strategic planning and execution. Sherrice is the mother of three handsome young men. She enjoys meditation, yoga, and free-spirited dancing.

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