RECIPE: "Cheesy" Kale Chips

Whether you choose Curly, Red Russian, Dinosaur or Redbor… or, any other kale variety… they all have one thing in common – they are ‘super’. And, this recipe celebrates the amazing taste and nutritional benefits of kale. 

Part of the cabbage family, this leafy green vegetable is packed with fibre, protein, vitamins and minerals. Of particular note, kale is high in vitamins A and K – which are always important for bone and eye health. Fresh raw kale also contains substantial B6, a water-soluble vitamin involved with healthy red blood production and brain function. By cooking at lower temperatures for longer (by dehydrating) there is evidence to suggest that less of this vitamin and other nutrients are destroyed and are therefore available for your body to utilise.

The ’cheesy’ coating on the kale chips is made from a blended nut mix featuring cashew nuts that not only deliver healthy fats, fibre and protein, but also provide a beautiful creamy base for the ‘cheesy’ sauce. The real ‘cheesy’ flavour however, comes from the macadamia nuts and smoked paprika – coincidently, both macadamias and paprika are known for their antioxidant properties and support of a healthy heart.

If you like this recipe and want to get a bit wild with your flavours, other great suggestions to include in the cheesy sauce are chilli flakes, nutritional yeast and pepper.

Ingredients

Use organic where possible and always read ingredient labels.

– 1 bunch of organic kale

– 1½ cups raw cashews nuts

– ½ cup raw macadamia nuts

– ½ small red onion (finely chopped) 

– 1 cup filtered water

– 1 lemon (juice only)

– 1 tsp smoked Paprika 

– ½ tsp Himalayan pink rock salt

Method

1. Preheat oven (fan-forced to 160C) – or, if you are using a dehydrator, set to 110C
2. Soak the cashews in filtered water for 20 mins (at least)
3. While the cashews are soaking, wash and dry the kale – then cut out the stems and break into bite size pieces and place in a large mixing bowl
4. Once the cashews are soaked, blend all of the ingredients (except the kale) in a high-speed blender until smooth and creamy 
5. Pour the sauce over the kale and make sure all of the leaves are evenly coated (the secret is to not overload each leaf) 
6. If you are using an oven, place the kale as flat as possible on baking trays covered with baking paper – make sure each leaf has room to spread out for maximum crunch. Bake for 20mins or until desired crispiness has been reached. If you are using the dehydrator, spread the kale on the mesh trays and dehydrate for 8 – 10 hrs (until dry and crispy)

• Store in an air-tight container and consume within 5 days.

Nutrition per serve (approx 40g serve):
Energy – 720kJ

Protein – 4.6g

Fat – 14.7g

Carbohydrate – 4.6g