Recipe of The Week: Sweet & Spicy Kale Chips
April 25th, 2011 | Posted by in Recipe of the week | Recipes
- 1 bunch of kale, ripped into chip sized pieces, rinse and dry
- 2 dates
- 3/4 cup water
- 1/2 cup cashews
- 1/4C nutritional yeast
- 1T Sudachi juice (can substitute lime)
- 1t chipotle chili powder
- 3/4t garlic powder
- 3/4t paprika
- 1t shoyu (can substitute soy sauce, tamari or Braggs)
- Place the ripped kale in a large bowl. Place the dates through shoyu in a blender and process until smooth; pour over the kale.
- Massage the sauce into the kale until evenly distributed.
- Dehydrate method: Place on dehydrator trays and dehydrate at 118F for 10 to 12 hours (however I doubt that once you start check in them every few hours that there will be any left by the time the days over). Oven method: Preheat oven to 350F. Place the sauced kale on a baking sheet and make for 12-15 minutes until the kale chips are crispy but not burned.
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