These kale chips are such a delicious snack that they’re sure to impress any doubtful, chip-loving friend. Salty and crispy in their own right, they’re not a direct replacement for Smiths or Doritos, but they’re equally as addictive and less finger-staining.
The trick to mastering a good kale chip, is to massage the dressing into the raw kale really, really well so that every skerrick of kale is coated. You must also ensure that you don’t burn the chips as they’re cooking– even after my suggested cooking time, the kale isn’t crisp to touch, but when it cools, it’s perfect.
- 1 bunch kale
- 1/2 cup cashews
- juice and zest of one lime
- 1 trimmed lemongrass stalk, chopped
- 1.5 tblsp tamari
- 1 tblsp apple cider vingear
- 1 clove garlic
- De-stem kale, then rip into pieces and place into a large bowl.
- Place all remaining ingredients into a blender, and blend on high for 30 seconds, or until completely smooth.
- Pour mixture over kale and massage really well.
- Spread kale chips out over two baking trays, ensuring there is only one layer of chips and that they're not all crowding and touching each other. You'll probably need to do a few batches so that every chip has its opportunity to cook.
- Bake at 250ºF/120ºC for 30 minutes, turning each chip over at the halfway mark.
- Serve and enjoy immediately.