How to make kale chips

A gift surely from the heavens, is kale chips. As a kid I loved BBQ flavoured samboy chips as a Friday afternoon treat. I was only allowed one “treat” a week and totally would’ve gorged more given the chance, thankfully my Mum kept consumption of junk on a very tight rein. Thanks to the groundwork she did, these days I prefer to eat the truly good stuff. And this is it. Special thanks to Anita Edwards, the local raw food genius behind this recipe.

  • 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 sometimes 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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