Curry Kale Chips

Curry Kale Chips

Serves 8
A flavorful blend of curry, ginger, garlic and tamari creates the coating for these kale chips.
  • 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
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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, 95mg sodium, 15g carbohydrates, (3 g dietary fiber, 2g sugar), 7g protein.
Special Diets: 

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. See our Terms of Service.

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