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Smokey chipotle kale crisps

by Deb Durrant
Smokey chipotle kale crisps

Smokey chipotle kale crisps

  • Snack
  • easy
  • 4
  • 30 minutes, plus 2 hours to soak the cashews and dehydrating time

PT30M

PT2H

Why not try?

I make no secret of the fact that I practically live on kale in many guises. It is packed with nutrients but I appreciate that not everyone is a fan of this cruciferous veg.

This is a recipe where kale really gets on its party frock and comes out to play.

The majority of the food I make is classed as ‘raw’ because it is not heated above 115 degrees F or 42 degrees C. Above this temperature, food starts to lose its nutritional value and changes its chemical state.

To achieve the consistency of cooked foods but still keeping them raw, I use an Excalibur 9 tray dehydrator which works by gently blowing warm air over the food to remove the moisture content. It’s a kind of gentle cooking if you like, with all of the nutrients left in.

If you don’t have a dehydrator, an oven will also work well but you will be cooking out some of the nutrition. That said, it is better to make them in the oven rather than not to make them at all.

This recipe uses nutritional yeast which adds a kind of cheesiness to the crisps without adding any dairy. Nutritional yeast is an inactive yeast. It is rich in B-vitamins, folic acid, selenium, zinc, and protein. I buy the one which has added B12 as B12 is hard to find in a pure plant based diet. Nutritional yeast is grown on molasses then dried to deactivate it so it doesn’t react like baking yeast or brewer’s yeast (which is different to nutritional yeast).

If you wanted a less spicy kale crisp, decrease the amount of chipotle to just a pinch, or you can leave it out completely.

This recipe is suitable for those on a gluten free, plant based or vegan diet or following a paleo lifestyle.

1
Soak the cashew nuts in cold water for two hours. After two hours, rinse the cashews well under cold running water. They should have softened
Soak the cashew nuts in cold water for two hours
2
Wash the kale leaves to remove any loitering soil and remove the tough centre stalk from each leaf. Pat dry, tear into bite size pieces and put these in a large mixing bowl
3
In the blender, whizz the tomatoes and red pepper until smooth. Add the drained cashews, apple cider vinegar, chipotle, paprika and yeast flakes and blend until the mixture is thick and creamy
4
Pour the creamy mixture over the kale and squish until all of the leaves are well covered. I would advise using plastic gloves for this job as the chipotle can burn your skin
Pour the creamy mixture over the kale and squish until well covered
5
If you are using a dehydrator, this will fill two dehydrator trays. Spread the mixture in a thin layer over two teflex sheets and dehydrate at 115°F (42°C) for 8 hours. Then remove the teflex sheet and continue to dehydrate for another 10 hours until crispy. When ready, sprinkle over the salt
6
If you are using an oven, preheat the oven to a very cool 90°C (gas mark ¼) and place the kale crisps in a thin layer on baking parchment, bake for 15 minutes. Turn the tray and continue to bake until crispy. This could be between a further 15 minutes to 30 minutes depending on your oven
7
If your oven will only go down as low as 140°C (Gas mark 1), bake for 10 minutes and then turn and bake for another 10 – 15 minutes. When ready, sprinkle over the salt
8
Leave to cool for 30 minutes and store in an airtight container
Cool for 30 minutes and store in an airtight container
 

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