Crunchy kale crisps make a tremendously healthy snack and make an ideal alternative to conventional processed snack foods and crisps. The trick is to make a thick batter to coat the kale pieces in. You can make these in the oven or use a dehydrator if you have one. Once dried thoroughly they will keep well in an airtight container for 3-4 days.
Time – 10 minutes preparation, Cooking time around 30 minutes or dehydrate overnight.
What’s good about it?
Kale is packed with nutrients and very low in calories making it an ideal snack or addition to any meal. It is particularly rich in vitamin K for heart health and bone health and a great source of vitamin C
- Blend all the ingredients except the kale until thick. Add a little more water if needed.
- Place the kale in a bowl and pour over the sauce. Massage thoroughly with your hands.
- Place on a special teflex sheet and dehydrate for 4-6 hours. Then flip over the kale and place on the mesh sheet and dehydrate for a further 6-8 hours until crisp.
- For an oven baked version. Preheat the oven to 150C. Place the kale on a lined baking tray and bake for 15 minutes. Carefully turn them over and cook for a further 5-10 minutes.
- Cool if cooking in the oven then store in an airtight container.
Calories per serving 82kcal, Protein 4.2g, Carbohydrates 4.7g, sugars 2.6g, Total Fat 5.1, saturates 1g
Did you Know?
If you have an oven with a very low temperature setting e.g 60-80F then use this temperature and cook until crisp – this may be an hour or so. Turn during cooking.
75g cashew nuts (ideally soaked for 2 hours)
1 shallot, chopped
2tbsp nutritional yeast flakes
½ tsp garlic salt
4 soft large dates, chopped
2tbsp lemon juice
2tbsp apple cider vinegar
250g Bag of chopped Kale