CITRUS, SWEET & SPICY KALE CHIPS (DINE IN THE DARK FOR CULTURE NIGHT)

Kale chips are a delicious way to enjoy nutritious food! Say goodbye to the potato chip cooked in sunflower oil and say hello to a new breed cooked in a zingy dressing .

Ingredients

200g of curly kale, stems removed and torn into small pieces

2 small limes juiced

4 Tbs coconut oil, melted

1 big clove of garlic

5 Tbs almond butter

2 Tbs maple syrup

2 tsp tamari (wheat free soya sauce)

1-2 tsp dried jalapeño peppers

Procedure

1. Preheat oven to 120c.
2. In a blender, blend all ingredients together except the kale
3. Massage the mixture into the kale, making sure each leaf is coated.
4 Lay the kale in single layers on parchment lined baking sheets. Bake for 30 minutes until crisp, flipping the kale leaves once or twice during cooking. Let cool before serving.

• Keep in an airtight container to keep them crisp.

• They can also be done in a dehydrator over night. 

• I served mine with my creamy cashew sauce with coriander, but they are just as good on their own.

Recipe by Nicky Halliday