how to make kale chips

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kale chips

A gift surely from the heavens, is kale chips. As a kid I loved BBQ flavoured samboys. Or maybe the BBQ smiths chips even moreso, as a Friday afternoon treat (I was only allowed one “treat” a week, or I probably would’ve eaten more). As an adult with, if I may say, some smarts about me, I no longer buy those products. I intend to live to be old and sprightly, so to help with that aim, I only eat the truly good stuff these days. And this, my friends, is it. Our special thanks to Anita Edwards, our local raw food genius behind this recipe.

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Kale Chips

One bunch kale, 1/2 cup water, 1/2 cup cold pressed olive oil, 1/2 cup cashew nuts, 1 heaped tsp turmeric, 1 pinch cayenne pepper, 1 tablespoon savoury nutritional yeast flakes, 1 whole bulb of garlic, and 1/2 teaspoon salt.

Wash and break up the kale into bite size pieces, removing stalks and stems (I use them later in a stir-fry). Put all ingredients except kale in a blender, blend until smooth. Add mixture and massage until kale is totally covered by sauce.

Put in a dehydrator for approximately 10 hours or until crispy and dry. Alternatively, bake in an oven on a very low heat.

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My variation: I sometimes add a slosh of apple cider vinegar for additional health benefits, and general zing zang on the tastebuds. I’ve also learnt to make double batches – these don’t last long! A double batch fits easily in a 10-tray Excalibur dehydrator. Now, go forth and snack to your heart’s content!

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