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.
Vegan kale chips 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