Dehydrated Kale leaves, aka Kale Chips are all the craze at the moment. If you haven’t tried them then I wouldn’t blame you for thinking they are an overrated hippy fad food – and I’m not saying they’re comparable to your normal potato chips, but if you’re looking for something you can munch on guilt free, Kale Chips are an awesome snack in their own right. Healthy, crispy and moreish, capable of carrying a big variety of flavours, Kale Chips are a winner in my eyes.

Using nutritional yeast in the coating provides a cheese-like flavour, and the cashews provide an extra level of crunchiness.

Ingredients:

• 1 bunch of kale leaves, stems removed, washed and cut into medium sized pieces.
• 2 cloves of garlic
• 1 cup of cashews, soaked for at least 2 hours.
• 1/4 capsicum (any colour is fine, I used red)
• 1/4 cup nutritional yeast
• 1/2 tsp dried chilli flakes or 1/4 tsp chilli powder/cayenne
• salt and pepper to taste

Method

Drain the cashews, reserving some of the water

Blend the ingredients in a food processor until smooth, adding a little of the water if it’s not blending smoothly enough

Coat the kale leaves with the cashew mixture as evenly as you can, then lay onto the dehydrator trays, and sprinkle with salt and pepper.

Dehydrate at 45°C for 2-4 hours until dry.

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