Spicy Kale Chips

Spicey Kale Chips 2

This is a variation of my regular Raw Kale Chips. By adding dried onion and tamari you get more of an umami flavour and the cumin seeds give them a middle eastern twist. Healthy snacking!

Ingredients

150 – 200g kale leaves, weighed once you have removed the tough centre stem
70g raw cashews
45ml fresh lemon juice
60ml water
1 tbsp nutritional yeast
1/2 tsp cayenne
1 tbsp dried onion
10ml organic tamari
1/2 tsp cumin seeds
1/2 tsp Oryx Desert salt

Method

Tear the kale leaves into pieces about 5cm square, making sure that there are no tough stems remaining.

Place the remaining ingredients except for the cumin seeds into a blender, and blend until smooth. You may need to add a little extra water to get a dressing-like consistency which can be poured over the kale. Add the cumin seeds and blend just for a couple of seconds, so that you don’t grind them completely but still have bits of seeds.

Pour over the kale leaves and use your hands to “massage” the dressing into the leaves, making sure that it gets into all the frilly bits of the leaves.

Spread the leaves out on dehydrator trays and dehydrate at 46 C overnight. If you don’t have a dehydrator you can dry them in your oven on its lowest temperature.

Store in an airtight container.

Health & happiness!

Love,
Raine

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