I am such a fan of kale chips. They can be coated in all sorts of flavours, from maple syrup and cinnamon to honey, but this spicy citrus recipe is my favourite. The amounts I've given will fill 3 to 4 baking sheets but it's better to make a big batch. However they are so delicious that they generally get devoured pretty quickly in my house.
- 10 kale leaves
- 1 tsp himalayan salt
- 1 tbsp coldpressed olive oil or coconut oil
- the juice of 1 lemon
- 1 tbsp nutritional yeast
- 1 tbsp ground chilli or 1 fresh chilli
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 cup cashews
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
Preheat the oven to 300ºF. Line a large baking sheet with parchment paper or, if using a dehydrator, place sheets on your dehydrator trays.
Remove the stalks from the kale. Wash the leaves and roughly tear. Place in a large bowl. Sprinkle the kale with the salt and massage into the leaves.
Throw the remaining ingredients into a blender and blitz until smooth. Add this mixture to the kale and toss until fully coated.
Spread out as many kale leaves on the prepared baking sheet as you can.
Bake for 20 minutes, turning halfway though. If using a dehydrator, select 125ºF to 145ºF for 6 hours, turning halfway through.
Remove from the oven and let cool down and crisp. Repeat with any remaining kale. Serve warm or cooled. Store in airtight container for up to 2 weeks!