Mmmmmmm….. Kale chips. This is a great healthy treat! Feel like you’re snacking and sneak more leafy greens into your diet!
Best of all, since these are made in a dehydrator with a temperature below 118 degrees (Fahrenheit), all of the vitamins and enzymes remain intact! They are much healthier than kale chips made in an oven. I don’t bake my vitamins out, especially not from my greens!
This recipe turned out great. I made it as part of a class project to come up with my own kale chip recipe. They were slightly sweet, moderately spicy, and had just a hint of tanginess. They did not last long. I had a hard time not eating them out of the bowl when I was trying to photograph them. 😉
- 1 large bunch of kale, de-stemmed, washed, and ripped into chip sized pieces
- 1 cup cashews, soaked (2-4 hours)
- 1 ripe mango
- 1/4 cup lime juice
- 1 TB red chili flake
- 1 tsp agave nectar
- 1/2 tsp sea salt
- 2 TB water (as needed to blend)
- Blend all ingredients in a high speed blender until well combined. The sauce will be thick, so you might need a tamper to help it blend. If it is too thick to blend, add a little water - 1TB at a time until you can get everything mixed.
- Pat your kale leaves with a towel to ensure there is no excess moisture on them. This will help the sauce stick better.
- In a large mixing bowl, combine the kale pieces with the sauce. Mix it up thoroughly with your hands (I wear rubber gloves) until everything is well-coated.
- Spread the kale out on some dehydrator sheets and dehydrate overnight.
- Nuts are best soaked to reduce enzyme inhibitors and phytic acid, and make them more digestible. However, if you are in a hurry and you can't wait the 2 hours for your cashews to soak, just use 1 cup raw cashews and about 3 TB of water.