Two of the healthiest plants combined into a crunchy, spicy, and citrusy snack!
The first time I tried kale chips I was pretty disappointed. The chips were super fragile, too light and the texture was just not good. Then I discovered that by coating the kale chips with cashew cream and baking at a low temperature for a few hours, the leaves become super crunchy and thick!
These kale chips are flavorful and super addicting, the combo of cumin + lime never fails!
This recipe requires minimal preparation, you start by making the cashew cream. Soaked cashews are blended with a generous amount of fresh lime juice, cumin, turmeric for a nicer color, maple syrup, salt, and onion powder for extra flavor. I also added lime zest, just because I love lime.
Then you coat the kale leaves with the cashew mixture (or should I say cream) and stir in some buckwheat groats. They are optional but add some extra crunch and a subtle nuttiness to the chips. If you don’t have buckwheat groats on hand, I guess sunflower seeds would make a good substitute.
You want each kale leaf to be generously coated with the cashew mixture, it’s the secret to getting thick and crunchy chips.
Next, place the kale leaves on a baking sheet, making sure they don’t touch each other and are not folded.
I baked the kale chips for about 3 hours at a low temperature to prevent them from burning. I haven’t tried yet but if you own a dehydrator you can probably dehydrate the chips for 10-14 hours, or until they are crunchy.
If you are looking for super crunchy, thick kale chips that are perfectly spiced and zesty, this recipe won’t disappoint! You even get a second crunch factor with the addition of buckwheat groats.
Let me know in the comments if you try this recipe!
- 3/4 raw cashews, soaked overnight
- 1/3 cup lime juice
- 2 tbsp water
- 1 tbsp maple syrup
- 2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/8 tsp turmeric
- 2 tsp lime zest
- 3 tbsp buckwheat groats, soaked for 2 hours
- 1 and 1/2 cup lightly packed kale leaves (stems removed)
- Preheat oven to 200°F (90°C) and line a baking sheet with parchment paper, or a silpat.
- Drain the cashews and place them in a high-speed blender. Add the lime juice, water, maple syrup, spices, salt, and lime zest. Blend on high speed until you get a cream. It’s okay if it’s not completely smooth.
- Add the kale leaves to a large mixing bowl. Pour in the cashew mixture. Drain the buckwheat groats and add them to the bowl. Using your hands, mix to coat the kale leaves with the mixture, it will be quite sticky and messy, this is normal.
- Transfer the leaves to the prepared baking sheet, arranging them into a single layer. Make sure the leaves are not folded and don’t touch each other. You will probably need two baking sheets depending on their sizes.
- Bake for 3 hours, flipping each leaf once halfway through baking. To test doneness, remove one leaf from the oven and let it cool a few minutes. If it’s crunchy it’s done, if it’s still chewy, continue baking for another 20-30 minutes.