Kale chips… One of those things I thought sounded very odd. I had never tasted kale since I don’t like any cabbage and people told me I wouldn’t like kale because it has a very strong taste. In the meanwhile I learned to appreciate cabbage, but only raw or very lightly blanched. During a recent visit to the organic shop I saw a beautiful bunch of kale. Of course it ended up in my shopping cart. There are plenty of recipes I could’ve made with that bunch of kale but I decided to make just one…
Spiced Kale Chips inspired byCheezy Spicy Kale Chips.
1 bunch of kale
2 small and long red peppers
Juice from 1 lemon
1/4 cup apple cider vinegar
3/4 cup nutritional yeast
1 tsp cayenne
1 tsp sambal
1,5 tbsp tamari
1 cup cashews
2 tbsp sunflower seeds
1 tbsp sunflower oil
2 garlic cloves
Handful of parsley
Wash the kale and dry it. Slice the stems from the leaves and put them in a bowl.
Preheat the oven at 70°C.
Put all the ingredients for the sauce in a blender or food processor. Blend till it’s a thick sauce.
Pour half of the sauce over the kale and mix well, make sure that the leaves are covered well but not drenched in the sauce.
Put them on a baking tray.
Place them in the oven for about 80 minutes. When there are a few leaves that aren’t totally crisp, you can add some extra time on the oven.
If you’re oven doesn’t have a temperature as low as 70°C, you can choose the lowest temp available. I suggest you put them in for about 20 minutes and check every once in a while if the chips are light and crispy. You can always add some minutes.
The left over sauce makes a great dip for tortilla chips, but you can always choose to make half the batch of sauce.