You might have tried the kale chips in health food shops. Well, if you fancy trying to make your own version, this recipe is for you.
You will need:
75g cashew nuts (ideally soaked for 2 hours)
1 shallot, chopped
2tbsp nutritional yeast flakes
½ tsp garlic salt
4 soft large dates, chopped
2tbsp lemon juice
2tbsp apple cider vinegar
250g chopped kale
Blend all the ingredients except the kale until thick. Add a little more water if needed.
Remove the stems form the leaves. Place the leaves in a bowl and pour over the sauce. Massage thoroughly with your hands.
Preheat the oven to 150C. Spread the kale out in a single layer on a lined baking tray and bake for 15 minutes then rotate the tray and continue cooking for a further 10 minutes. You may need several baking sheets to avoid the kale overlapping.
Cool for 5 minutes on the baking sheet. You can eat it right away or store it in an airtight container (it will keep for about 3-4 days).