Netflix Night is on, and you do not need regular chips for it at all! Kale chips are awesome and BBQ flavoured ones are my favourite! Smoked sweet paprika, saltiness and crunch – yes!
This recipe will make 2 trays of crispy BBQ kale chips, you can of course double the ingredients to fill up your dehydrator – or make several flavours of kale chips, such as these Spicy Kale Chips, some Kool Chips to balance that spice, some Sesame Kale Chips or even sweet chips like Nutella Kale Chips, Raspberry Cream Kale Chips, Coco-Lemon-Ginger Chips or Chocolate Kale Chippies.
1 bunch of kale
1 cup of cashews, soaked
1/2 bell pepper, red or yellow
2 cloves of garlic
3 TBSP extra virgin olive oil
3 TBSP apple cider vinegar
Wash kale and rip the leaves off the stems. Try keeping the leaves in rather large pieces.
Mix the remaining ingredients in a large bowl, then add the kale and massage the marinade into the leaves.
Spread onto dehydrator sheets.
Dehydrate at 42 degrees Celsius for around 8 hours or until crisp.
How to make kale chips in an oven: set the temperature to the lowest setting and keep the oven door ajar. This might still be a bit warmer than a dehydrator, but it’s nonetheless way than regular chips.
Store cool and dry for up to 1 month.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!