If you’ve seen kale crisps in health food shops and fancy trying your own, this recipe is for you!
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
- Blend all the ingredients except the kale until thick. Add a little more water if needed. Remove the stems from the leaves. Place the leaves in a bowl and pour over the sauce. Massage thoroughly with your hands.
- Preheat the oven to 150˚C. Spread the kale out in a single layer on a lined baking tray and bake for 15 mins then rotate the tray and continue cooking for a further 10 mins. You may need several baking sheets to avoid the kale overlapping.
- Cool for 5 mins on the baking sheet (ideally) eat right away or store in an airtight container (it will keep for about 3-4 days).