Curry Kale Chips
Serves 8
Time 3 hr
A flavorful blend of curry, ginger, garlic and tamari creates the coating for these kale chips. Kale chips are best the day they are made, but can be stored in an airtight container.
Special Diets:
Ingredients
- 1 cup raw cashews
- 2 bunches green or red curly kale
- 2/3 cup unsweetened soymilk, almondmilk or ricemilk, or water
- 3 cloves garlic
- 1 tablespoon chopped fresh ginger
- 1 pitted date
- 1 1/2 teaspoon curry powder
- 1 1/2 teaspoon reduced-sodium tamari
Method
Soak cashews in enough water to cover for a couple of hours or overnight.
Drain.
Preheat the oven to 275°F.
Wash, stem and thoroughly dry kale, tearing it into large pieces. Set aside.
In a blender, purée soaked cashews, milk, garlic, ginger, date, curry and tamari.
Line 2 baking sheets with parchment paper.
Lightly coat kale leaves with cashew sauce and spread in a single layer on prepared baking sheets.
Bake 40 to 45 minutes or until crisp, gently turning over about halfway through cooking.
You can also use a dehydrator to dry the chips.
Remove from baking sheets and repeat with any remaining kale leaves and cashew sauce.
Cool completely, then store in an airtight container.
Nutritional Info:
Per serving: 150 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 95mg sodium, 15g carbohydrates (3g dietary fiber, 2g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup raw cashews
- 2 bunches green or red curly kale
- 2/3 cup unsweetened soymilk, almondmilk or ricemilk, or water
- 3 cloves garlic
- 1 tablespoon chopped fresh ginger
- 1 pitted date
- 1 1/2 teaspoon curry powder
- 1 1/2 teaspoon reduced-sodium tamari