Spicy Mango Lime Kale Chips

kale chips

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. 😉

kale chips kale chips

Spicy Mango Lime Kale Chips
Serves 4
These kale chips are sweet, spicy, and tangy! They will give you a delightful kick int the pants, and you won't be able to stop eating them. 🙂
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Prep Time
30 min
Cook Time
10 hr
Total Time
10 hr 30 min
Prep Time
30 min
Cook Time
10 hr
Total Time
10 hr 30 min
KALE
  1. 1 large bunch of kale, de-stemmed, washed, and ripped into chip sized pieces
KALE CHIP SAUCE INGREDIENTS
  1. 1 cup cashews, soaked (2-4 hours)
  2. 1 ripe mango
  3. 1/4 cup lime juice
  4. 1 TB red chili flake
  5. 1 tsp agave nectar
  6. 1/2 tsp sea salt
  7. 2 TB water (as needed to blend)
Instructions
  1. 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.
  2. Pat your kale leaves with a towel to ensure there is no excess moisture on them. This will help the sauce stick better.
  3. 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.
  4. Spread the kale out on some dehydrator sheets and dehydrate overnight.
Notes
  1. 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.
A Taste of Two Plates http://tasteoftwoplates.com/

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