By Chef: Amber Crawley
Posted: October 17, 2012
Once dehydrated kale takes on a surprisingly neutral flavor making it perfect for both sweet and savory sauces. This recipe is inspired by the sweet spicy flavor of autumn, and makes for a fun variation on the traditionally cheesy flavored kale chip!
- 1 cup dried apples (preferably unsulfured), soaked for 2 hours and drained
- 1 cup cashews, soaked for 2 hours and drained
- 1 cup water or nondairy milk
- 3/4 cup maple syrup
- 1 tablespoon ground cinnamon
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1/8 teaspoon sea salt
- 1 large bunch curly kale, stems removed, torn or chopped (about 8 cups chopped)
1) Combine all ingredients except kale in a high-speed blender and blend until smooth, adding a splash of water if needed to blend.
2) In a large bowl, combine the kale and the apple-cinnamon sauce. Use your hands to massage the sauce all over the kale, making sure it’s coated completely.
3) Arrange the kale in a single layer on a Teflex-lined dehydrator tray. Dehydrate at 118-120 F for 8 to 10 hours or overnight, until crisp.
Instead of cashews, you could use macadamia nuts, walnuts, pecans, or a mixture.