Spicy Kale Chips
100g Cashews, soaked 4 hours and rinsed
50g Carrot
1 Chipotle pepper, de-seeded and soaked
5 tbsp or 40g Lime juice
½ tsp Himalayan Crystal Salt
3 tbsp soak water from chipotles
Method:
Combine all ingredients in a high speed blender and blend until smooth. You may need to use the tamper stick to keep things moving. You want the sauce very thick, as thick as possible, so try to avoid adding more water. Once the sauce is complete add it to the kale (approx 250g) and massage into the kale until the kale reduces in size by about ½ and all pieces are completely covered in sauce. Dehydrate on mesh lined dehydrator sheet 12 hours or until completely crisp. Store in an airtight container.
50g Carrot
1 Chipotle pepper, de-seeded and soaked
5 tbsp or 40g Lime juice
½ tsp Himalayan Crystal Salt
3 tbsp soak water from chipotles
Method:
Combine all ingredients in a high speed blender and blend until smooth. You may need to use the tamper stick to keep things moving. You want the sauce very thick, as thick as possible, so try to avoid adding more water. Once the sauce is complete add it to the kale (approx 250g) and massage into the kale until the kale reduces in size by about ½ and all pieces are completely covered in sauce. Dehydrate on mesh lined dehydrator sheet 12 hours or until completely crisp. Store in an airtight container.
| spicy_kale_chips.doc |
