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Sweet Chili Kale Chips

November 5, 2012

This recipe name and the ingredients don’t match….  At all.  But somehow, in some magical food alchemy, the garlic/spice mix in these suckers along with the cheesy-tasting cashew mix, end up tasting strangely like the sweet-chili sauce that is slathered on chicken wings all over North America….. Super odd, but super delicious!   A kitchen experiment gone right.

We make this recipe for kale chips all the time.  Soooooo good.  Taste just like sour cream and onion chips.  I was all ready to make a batch, and realized we didn’t have any onion…. hmmmm….. looked through the pantry, and threw some random spices in the blender, and voila!  We actually liked them more than the usual recipe!

I used an ingredient that most may not have in their spice cabinet:  Epicure’s Roasted Garlic.  It has just one ingredient:  Garlic.   I assume it has been roasted (duh), and dehydrated.   But it’s good in my books!  We throw it in soups, and assorted other recipes, and it has great flavour.  If you don’t have it, I would just replace it with freshly roasted garlic.  Or even just regular ol’ garlic.  But because I have it, and roasting garlic takes time, I just use this stuff!

These are ridiculously addictive.   We filled a whole dehydrator with them, and ate them all in probably 20 minutes flat.  Even the 3 year old loves them!

Sweet Chili Kale Chips

1 bunch of organic kale

1 cup of raw cashews, soaked in water for 2 to 3 hours

2 Tbsp Epicure’s Roasted Garlic

4 Tbsp lemon juice

1 1/2 Tbsp apple cider vinegar

1/2 tsp paprika

1/4 tsp ground cayenne pepper

1/4 tsp sea salt

1/2 cup water

Set cashews to soak in a bowl of water for at least 3 hours.  Wash the kale well, dry, and rip into pieces.  Do not use the middle rib or stem as it is too tough.

In a blender mix the soaked cashews and the remaining ingredients (not the kale!).  Blend until smooth, then pour onto the kale in a large bowl.  Using your hands, toss the kale, evenly coating it with the cashew mixture.

Place kale in a single layer in a dehydrator, separating the pieces so they dry evenly.  In my dehydrator they take only 3 to 4 hours, but mine is a little on the hot side.

You can also make these on a cookie sheet in the oven set really low (200 F?), but I haven’t tried that.

Enjoy!  Try not to eat them all in one sitting!  Actually, what they heck – they are good for you, so go ahead!

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2 Comments leave one →
  1. March 3, 2013 12:00 pm

    I just used your recipe as a base for making sriracha kale chips… they’re dehydrating right now and they already smell amazing! Just thought I’d send you a quick thank you. :)

  2. April 8, 2013 6:13 pm

    Glad to hear it! Cheers:)

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