Kale Chips are a super easy way to get your kids to eat their raw greens as these chips are gorgeously tangy and crunchy. Kale chips with zesty cashew dressing is my daughters’ favourite snack and she says they are particularly yummy as they melt in her mouth. They are very moreish and they don’t hang around in our household for long, so I usually need to make double quantities.
Kale is high in iron, vitamin K and one cup of kale is filled with 10% of the RDA of omega-3 fatty acids. It is also high in vitamin A, C and calcium. Per calorie, kale has more calcium than milk!
- 180 grams Kale or nearest bag size
- 3 tablespoons Cashew Nut Butter
- 1 teaspoons Onion Powder
- 1 lemon Lemon Juice
- 3 Tomatoes (baby tomatoes, chopped)
- Place the kale in a large bowl and remove the hard stalks.
- Blend the rest of the ingredients using a hand-held blender so you still see a few chunks of tomato.
- Massage the sauce and the kale together for 2-3 minutes so that the kale is well-coated and has slightly softened.
- Place on your dehydrator racks or at the bottom of your oven and dehydrate for approximately 4 hours at no more than 42 degrees centigrade until the kale is crispy.
Try to use organic ingredients wherever you can.
You can easily buy a dehydrator online; and you can buy a simple cheap one, like this Andrew James Food Dehydrator to begin with. We have a more robust Stockli Food Dehydrator with a timer. We use ours all the time to make kale chips, activated nuts, biltong, paleo cookies and crackers. We also make dried apple rings and prunes in the autumn from the apples and plums that grow in our garden.
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