Hello all! I am excited to share with you this kale chips recipe. It all started when I found this in a health store. I was curious and when I looked at the ingredients and nutrition information, it is considered as a great snack with good amount of protein and fibre, made with natural ingredients. The protein comes from cashew nuts. So I bought 2 bags and they are so good I finished them in one sitting! The next day I went to buy 2 bags again and same thing happened! I finished them in a day! It is addictive. I thought I found a new snack so I went online to look up the recipe.
I chose a basic recipe and modified it by adding ginger. The variations are up to you. There are jalapeno cheesy mix, miso mix, peanut mix etc. Go and get creative with a flavour that tickles your buds.
This recipe calls for nutritional yeast. You can find this in store. It has a nutty, cheesy flavour and is often used to mimic cheese in vegan dishes, thicken sauces and dressings, and act as an additional nutrient boost because it’s filled with B vitamins. If you can’t find nutritional yeast, you can simply ignore it or use 1/3 cup of parmesan cheese.
If you are on a raw diet, you can bake it using a dehydrator. How versatile! Set the dehydrator to 40°C and bake for 4-5 hours until crispy.
By the way do you know how to remove kale stems easily? I have a great tip here for you. Hold the kale by the stem on one hand and run through the stem through to the other end using another hand and the leaves will fall off easily. Click here for a video showing you how. Welcome!
300g chopped kale leaves, washed, thoroughly dried (stems removed)
30ml olive oil
50g raw cashews
30g raw sunflower seeds
15g nutritional yeast
Pinch of salt and black pepper
1 teaspoon garlic powder
1 tablespoon of grated ginger
Pinch of cayenne pepper (optional)
Preheat oven to 120C.
Wash and dry kale thoroughly. It is important to dry it thoroughly so you get crispy kale chips otherwise you will have to bake them much longer in the oven.
In a blender, add the rest of the ingredients and blend/pulse until fine, scraping down sides as needed.
Add spice mixture to the kale and toss with hands to distribute. Massage the kale with the spice mix.
Divide kale between 2 large baking sheets that are coated with a bit of oil and spread into an even layer, making sure the pieces aren’t overlapping to ensure crispiness.
Bake for 15 minutes and toss to ensure even baking.
Bake for another 15 minutes or more, until chips are crispy. Watch carefully to ensure they don’t burn. Let cool slightly before enjoying.
Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours, so enjoy as close to baking as possible!