
Baked Kale ChipsRecipe by Chef Michael Williams Prep time 15 mins Cook time 3 hours Eat as much kale as you can and with this recipe you can enjoy it too. Tonnes of flavour and great texture, you will not even know you are eating kale! Ingredients 1 bunch organic kale (cut into 1-2 inch pieces, ribs removed) 1 cup raw cashews (soaked in filtered water overnight) ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon paprika 2 cloves garlic 2 tablespoons olive oil Directions Preheat oven to 225° F. Drain the soaked cashews and add them to a food processor or blender. Add the salt, pepper, paprika, garlic and olive oil and start your food processor. Add filtered water starting with ¼ cup while the machine is running. Puree until smooth, stopping once or twice to scrape the edges of the bowl. Add more water, 1 tablespoon at a time if necessary until you get a hummus-like texture. Now combine the cashew mixture with the kale in a mixing bowl and toss very well to combine. Transfer to a lightly oiled baking sheet and place in the oven. Bake until the kale chips are dry and crispy! You can store in an air tight container for quite a while, however they are best enjoyed within a few days. Variations Substitute the cashews with almonds or peanuts for a more cost effective alternative.

Baked Kale ChipsRecipe by Chef Michael Williams

Prep time 15 mins
Cook time 3 hours

Eat as much kale as you can and with this recipe you can enjoy it too. Tonnes of flavour and great texture, you will not even know you are eating kale!

Ingredients

1 bunch organic kale (cut into 1-2 inch pieces, ribs removed)
1 cup raw cashews (soaked in filtered water overnight)
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
2 cloves garlic
2 tablespoons olive oil

Directions

Preheat oven to 225° F.
Drain the soaked cashews and add them to a food processor or blender.
Add the salt, pepper, paprika, garlic and olive oil and start your food processor. Add filtered water starting with ¼ cup while the machine is running. Puree until smooth, stopping once or twice to scrape the edges of the bowl. Add more water, 1 tablespoon at a time if necessary until you get a hummus-like texture.
Now combine the cashew mixture with the kale in a mixing bowl and toss very well to combine. Transfer to a lightly oiled baking sheet and place in the oven.
Bake until the kale chips are dry and crispy! You can store in an air tight container for quite a while, however they are best enjoyed within a few days.

Variations

Substitute the cashews with almonds or peanuts for a more cost effective alternative.