Delicious Savoury Kale Chips

We over-wintered kale in our garden this year, so are currently eating it by the bowlful – green smoothies in the morning, soups, salads throughout the day, and one of my favourite snacks:

Delicious Savoury Kale Chips

  • 3/4 cup raw cashews

  • 1 large bowl kale, washed and dried, de-stemmed and ripped into “chip” sized pieces (I did not do this, just put whole leaves directly into the dehydrator, stem included, they are easy to break up once dry)

  • 1/2 red bell pepper, stem and seeds removed, chopped into small pieces

  • 1 clove garlic, peeled, crushed

  • 1 tablespoon tamari soy sauce

  • 2 tablespoons grapeseed or olive oil

  • 1/3 cup nutritional yeast (not to be confused with Brewer's yeast)

  • 1 lemon, peeled, cut into wedges, and de-seeded

  1. Cover the cashews with water in a small bowl and let the soak for at least one hour before processing.

  2. Add the cashews, red pepper, garlic, soy sauce, oil, and nutritional yeast to a food processor or vitamix/blendtec blender. Scoop the flesh from the lemon and add this to the food processor as well. Blend until smooth.

  3. In a large bowl, combine kale and cashew paste, making sure kale is evenly coated. Place kale pieces on baking sheets allowing space between each piece so they do not touch or overlap.

  4. Drying can be done in the oven or using a food dehydrator.
    a) We used a food dehydrator, which makes it really easy, the kale does not have to be dry, just rinsed and then spun out in a salad spinner. Then, once coated in mixture, spread out on trays and set to the Fruit/Vegetable temperature (ours is set at 135 degrees) and left to dehydrate for about 5 hours. Should be crispy when finished.
    b) If using an oven, set temperature to 300 degrees. Line several baking sheets with parchment paper. Spread kale out in single layer. Bake for 30 minutes turning once. In my experience these need to be watched very carefully so as not to burn. If not dried well before mixing with topping, they have a tendency to burn. Chips will be ready when crunchy and stiff and topping doesn't feel chewy or moist.

Kale chips will keep in an airtight container for one week, but I bet they won’t last that long.  ☺