Kale is a leafy green plant that can be prepared as a crispy snack. Kale chips are rising in popularity as a delicious and healthy alternative to french fries. The nuts and soya lechitin in this recipe add a creamy, 'cheesy' taste to the chips, and, for a pleasant burn, cayenne pepper can be added as well.
This recipe is quickly baked in the oven but for those who would prefer to prepare this as a raw treat, a dehydrator can be used instead. The mixture can be used over a large quantity of leaves but if a smaller serving is required, the remaining mixture can be frozen for further use.
Ingredients to be soaked:
1 cup macadamia nuts
½ cup sunflower seeds
¼ cup cashews
¼ cup sesame seeds
Handful of sundried tomatoes
Handful of dates (without pits)
1½ cups of water to cover the above ingredients
4 heads of kale (washed, with the veins removed)
1 stalk celery
¼ cup olive oil
3 Tbsp apple cider vinegar
3 Tbsp soya lechitin
Cayenne pepper to taste (optional)
1 tsp lemon juice
- Place the ingredients to be soaked in a bowl and cover with water. Allow to soak for 30 minutes.
- Meanwhile, wash and de-vein the kale (the stalks/veins are not required for this recipe but can be set aside and used in a green juice!).
- When the soaked ingredients are ready, put them in a blender (together with the water) and blend on high until smooth.
- Add the remaining ingredients into the blender and blend until smooth. If the mixture becomes too thick, you can add a bit of water.
- Coat the kale leaves in the mixture, ensuring that each leaf is equally covered.
- Place in an oven and bake at 180°C for 10 minutes or until dry and crisp, or dry them in a dehydrator.
- Serve and enjoy!
- The remaining kale chips can be stored in ziplock bags.
Serves 12 people
Recipe supplied by Antonia Dlagnekova, Pretoria, South Africa
Show Comments / Reviews
No Comments / Reviews