What is the recipe for kale chips? First, you take two girls in current BFF status and add several grams of blogging.
OK, if only it were that easy!
But you can whip up a batch after all: Ash and Em of Eatable (eatable.com.au) have donated their recipe for us. *cheers heard around the veggie lovers kingdom*
"It’s no secret that Eatable loves kale, and with more iron per calorie than beef, who can blame us?" Em says. "We love creating dishes with this super vegetable; from smoothies, to salads, to our new favourite snack: Kale Chips!"
"This recipe incorporates three of our big loves; kale, turmeric and cashews. Bursting with vitamins (A, B1, B2 B3, B6, C, E, & K), minerals (calcium, copper, iron, magnesium, manganese, phosphorus, potassium & zinc) and Omega-3 fatty acids, not to mention protein and fibre, these are not your ordinary chips. Perfect for the busy babe on the go, kale chips are an awesome way to fit more greens into your diet."
You will need
A large mixing bowl
1 baking tray
A blender/food processor
1/2 cup cashews (pre-soaked for 2 hours)
3 cups of curly kale/one bunch kale
2 tsp sumac
1 tsp turmeric
Pinch of salt
Tip: You can be as creative as you want with the flavouring – anything goes!
1. Preheat oven to 100°C (fan forced).
2. Pull the kale from the stem into similar size pieces and place in a mixing bowl.
3. Rinse the soaked cashews, drain and discard the water before adding the cashews, turmeric and sumac to your blender/food processor and blending until well combined (approximately 2 minutes).
4. Massage the cashew mixture into the kale insuring each piece of kale is thoroughly covered.
5. Once the cashew mixture has been massaged into the kale, spread the kale evenly on a prepared baking tray.
6. Bake for 15 minutes (or until dry and crunchy).
Tip: Don’t worry if the cashew mixture does not cover the kale evenly. The clumps add to the texture.