Spicy Red Pepper Kale Chips

This recipe makes a lot more chips than the meagre amount you see in the picture.

Unfortunately, I ate almost the entire batch before realizing I hadn’t snapped any photos of them. At least that’s an indication of how good they are, right?

It’s intensely satisfying to gobble an enormous bowl of chips and know that you don’t need to feel guilty, ’cause you just ate a whack of beneficial nutrients. Like antioxidants. Fibre. B vitamins. Calcium. Iron. Even omega 3 fats and protein.

Oh, and if you don’t think 1/8 of a teaspoon of cayenne constitutes ‘spicy’ (I do!) then please add more.

What are your favourite guiltless snacks?

(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)

Spicy Red Pepper Kale Chips
gluten-free, dairy-free, vegan, soy-free, egg-free

1 small bunch of kale
1/2 cup cashews, soaked for a couple of hours and drained
3/4 cup red pepper, roughly chopped
1 tbsp olive oil
1 tsp lemon juice
1/2 tsp salt
1/8 tsp cayenne pepper
pinch of red pepper flakes
water to thin, about 1/2 cup

Tear your kale into pieces and put them in a large bowl.

In a blender, combine the rest of the ingredients and blend until smooth. Taste, and adjust seasonings as necessary.

Pour the sauce over the kale and massage it all in. Put the chips on two Teflex-lined dehydrator sheets, or a parchment-lined baking sheet.

Dehydrate at 115 for about 7-8 hours, until the chips are fully dried.

If using an oven, bake at your oven’s lowest temperature until dry and crispy (times will vary depending on the oven).