By Chef: Eva Rawposa
Posted: July 16, 2013
Difficulty/Easy
When you think of kale the term decadence doesn’t often come to mind. However, once you’ve tried this deliciously crunchy and spicy kale chip recipe with a hit of curry you may change your mind. Kale chips are the ultimate savory treat on a raw food diet. The perfect healthy alternative to chips for kids and adults alike!
This recipe also comes with a nut-free variation for those with more sensitive tummies. If you want a tangier version you may try adding a touch of lemon juice as well.
Yield: 1 medium batch
Ingredients
- 1 bunch fresh curly kale
- 1 cup cashews, soaked in 1 cup water (don’t toss the water!)
- 1 1/2 Tbsp curry powder (I used Madras, but you use whatever you like)
- 1 tsp sea salt
- 1/8 tsp cayenne
NUT-FREE ALTERNATIVE INGREDIENTS
- 1 Tbsp olive oil
- 1 1/2 Tbsp curry powder
- 1/2 tsp sea salt
- 1/8 tsp cayenne
Instructions
1) Prepare your fresh curly kale by rinsing thoroughly and tearing in perfect bite sized pieces.
2) Blend it all up, then (optional) top with black sesame seeds if you like!
3) Coat the leaves of 1 bunch of curly kale, and dehydrate for 8 hours (if you can! hahaha!).
NUT-FREE ALTERNATIVE INSTRUCTIONS:
1) Use a fork to whip the sauce together before coating!
2) Coat the leaves of 1 bunch of curly kale, and dehydrate for 6 hours (if you can! hahaha!)
