Aug 02, 2014
Curried Kale Chips ~ Oil-free!
Oh, yum. I love ANYTHING and EVERYTHING curry! These kale chips are so easy to make and I dried them in the oven, instead of in my Excalibur… so much faster. I don’t think I’ve gotten enough use of my dehydrator. I was thinking about going raw a few years ago so I got one. I think I have used it maybe 5 or 6 times. But I won’t give it up! I still plan on making use of it for some raw goodies. You can certainly dehydrate these instead of baking to keep the recipe purely raw.
Don’t be fooled. The heat in these chips will sneak up on you! First bite I took, I was like, “Hmm, where’s the heat from the curry?” And then, BANG! Yes, it was there but slow to build. If you like kale and Indian food, you can’t go wrong with these babies…
- ~10-15 large kale leaves, washed, de-stemmed and cut into about 3-4″ pieces (they shrink when they dry, so don’t make them too small)
- 1 cup raw cashews
- 1 cup water
- 2 TBS curry powder
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp turmeric powder
- 1 tsp tamari or other low sodium soy sauce
- Preheat oven to 200° F or LOW setting.
- Line a baking sheet with parchment paper.
- Blend the cashews with the water and the spices.
- Transfer the mixture to a bowl.
- Dredge each kale leaf in the curry mixture, coating it thoroughly, but not too thickly.
- Place the coated chips on the baking sheet as close together as you can. I made three sheets out of about 12 leaves of kale.
- Bake until completely dry. Mine took about 2 hours. Check them after one hour. When the bottoms are dry, gently flip them over. Keep an eye on them. You want them dry but not burnt!