2 MADRAS CURRY KALE CHIPS
Madras Curry Kale Chips
SERVES 4 HUNGRY SNACKERS, OR 8 NIBBLERS
Packed with vital nutrients, kale chips really satisfy when you need a crunchy, moreish snack. The Madras curry version has a bit of heat; also try the yummy smoky and cheezy variations below.
1 large bunch (550 g/1 lb 4 oz) curly kale
Madras curry kale chips
310 g (11 oz/2 cups) activated cashew nuts
250 ml (9 fl oz/1 cup) filtered alkaline water
2 tablespoons Madras curry powder
4 tablespoons nutritional yeast
1 garlic clove, peeled
Himalayan pink salt or Celtic sea salt, to taste
Smoky BBQ kale chips
1 batch Smoky BBQ sauce
Cheezy cheddar kale chips
1 batch Brazil nut cheddar cream cheeze
- Wash the kale well, then discard the stems, keeping the leaves as large as possible, as they shrink a lot in the dehydrator. Drain the kale well, shaking off all the excess moisture, then place in a large mixing bowl.
- If making the Madras curry kale chips, combine the ingredients in a high-speed blender and blend on high speed until smooth. Add freshly ground black pepper to taste. Pour the curry mixture over the kale and mix by hand, being sure to thoroughly massage the mixture into the kale.
- If making the Smoky BBQ kale chips or Cheezy cheddar kale chips, add the smoky BBQ sauce or Brazil nut cheddar cream cheeze to the kale and mix by hand, thoroughly massaging the mixture into the kale.
- Spread the kale on dehydrator trays. Dehydrate for 4–6 hours at 40°C (105°F), until crispy. (If you don’t have a dehydrator, spread the kale on baking trays and leave in the oven on its lowest setting, with the door slightly ajar, for 2 hours.)
- Store in an airtight container in the fridge for up to 1 week.