Serves 4 (Gluten-free)
1 bunch curly kale (about 450g/1lb)
110g (4oz) raw cashews, soaked for 4 to 6 hours
85ml (3 fl oz) water
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon dried dill weed
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
Preheat the oven to 110°C (225°F). Line two baking sheets with baking parchment.
Wash the kale and, using a sharp knife, cut out the tough rib. Stack the leaves and cut into large crisp-sized pieces. Pat dry and set aside. (Make sure the kale is really dry, otherwise you risk steaming your crisps instead of crisping them up).
Drain the soaking cashews. In a blender or food processor, combine them with the water, vinegar, dried spices, salt and pepper, and blend until a thick, smooth texture is achieved. You may add more liquid a tablespoon at a time, if required.
Stir in the parsley and chives. Combine the cashew mixture with the kale in a large bowl and toss well so that all of the leaves are coated. Spread out the kale on the two baking sheets, ensuring it is spread out in a single layer.
Bake for 60 to 80 minutes with the oven door left open slightly. Gently rearrange the kale after 45 minutes of cooking time and rotate the baking sheets to ensure even cooking. Keep a close eye on them to ensure they don’t burn; they should just crisp up. Remove from the oven and allow to cool before diving in.
Calories per serving: 192.