Most people don’t eat enough greens, so this is a battle-free way of adding them in as you’d never guess you were eating something so nutritious! I've tried these on all sorts and everyone has loved them!
They are great as finger food, as a snack or to add texture to a salad (just remember to leave it to the last minute to add otherwise they loose their crunchiness).
If you are catering for nut allergies or if cashews don't agree with you, you can omit this ingredient completely or use seeds, such as sunflower instead. The texture will be more like the crispy seaweed you get in Asian restaurants – still delicious!
For best results use a dehydrator, this will maintain the integrity of all of the nutrients, but an oven on a very low temperature will also work. Heat at the minimum temperature and keep on eye on the kale. It will take between an hour or so.
- large bunch of kale (any colour or shape)
- one cup of cashew nuts or sunflower seeds, soaked (optional)
- a large glug of extra virgin olive oil
- juice of one lemon/lime
- himalayan sea salt and pepper to taste
- chopped chili (optional)
The cheat version is forgetting all of the above and using a shop bought sauce, such as Regae Regae. Be aware that these will often include many artificial ingredients and sweetnes, so always check the label!
Soak the cashews for at least 2 hours. Rinse and blend until you get a chunky paste. Wash and roughly chop or tear the kale. Add all ingredients together in a large bowl rubbing the dressing into the kale for a couple of minutes. Spread as well as you can directly on your dehydrator trays and leave to dry for 8 hours or so. For the oven, spread the mixture on baking paper on the bottom shelf and heat at the lowest temperature – if you can, leave the door a little ajar. You may need to shuffle them about every 20-30 minutes or so to that they get evenly dried out. Remove when crispy!
Serve as a snack or to add texture to a salad.
Have you tried this? What do you think? Please share below!