Garlicky Sweet n’Spicy Kale Chips
These are a FAVOURITE snack in our household. Sometimes, I cut the Cashews down by half due to the high fat content. The dates and hot oil together play tricks on the tastebuds, but oohhhhh they are scrumptious! No salt, no sugar, no saturated fats, no dairy and all natural.
Large Head of Fresh Kale (cut or tear it off stem and break into medium, chip sized pieces)
3/4 Cup of Raw Cashews (soaked for a few hours to soften) -> Very healthy and full of monounsaturate fats, calcium, dietary fiber BUT also very HIGH FAT. Replace Cashews with Salsa - it works.
4 Gloves of Garlic
2 tbsp of hot olive oil (jalapeño)
6-8 pitted dates
1/3 Cup of Almond Milk
In blender mix all the ingredients (except the Kale, of course, which is in a large bowl). Once consistency is thick and creamy (I like it to still have a few chunks), use your hands (gets messy, so gloves are handy) and spread, meld, fuse, press…all over the Kale. Piece by piece, put the Kale on they trays, trying to isolate each one. I always start the dehydrator at HIGH for one hour and the lower the temperature for about 8 hours. If no dehydrator, do the same thing at low temperature in oven (180 degrees or so).