Cavolo Nero BBQ Chips

Ingredients

  • 2 large bunches (or 500g) cavolo nero or kale
  • 1/2 cup cashews (soaked 2-4 hours)
  • 1/2 cup sunflower seeds (soaked 6-8 hours)
  • 1/4 carrot, roughly chopped
  • 1/2 shallot, peeled
  • 1 cup filtered water
  • 2 tbsp nutritional yeast
  • 1 1/2 tbsp lemon juice
  • 1/2 tbsp miso
  • 1/2 tbsp apple cider vinegar
  • 3/4 tsp sea salt
  • 1/3 tsp chipotle chilli powder

Method

Cavolo nero chips and kombucha is a quintessential wholefoods afternoon snack. Pringles and beer will be a thing of the distant past when you move on to eating this type of food. You won’t look back, not only because you’re eating something good for you, which will make you feel better, but more importantly it tastes a whole lot better as well!

Kids and adults totally adore these chips, you can just omit the chilli if your child doesn’t like spice.

I prefer using cavolo nero to regular kale as it holds its shape better and doesn’t crumble, but both taste great.
 

Method

Wash the cavolo nero leaves well and pat dry with a tea towel. Take each stalk and remove the hard middle steam – take a sharp knife and slice from the bottom of the leaf towards the top along the stem. Do this on both sides, stopping each time when you have cut out the hard part (usually around a third to half way up the leaf). Set aside.

Place the rest of the ingredients in a high-speed blender and blend until smooth and creamy. Pour the mixture into a wide bowl.

Coat each leaf one at a time with some of the paste. The best way to do this is by dipping a leaf in the paste and using your hands to help spread evenly, being sure to coat each side. You want them to have a 1mm layer of mixture spread evenly distributed.

Spread the coated leaves on mesh dehydrator trays, making sure you don’t overlap them and allow space for good air circulation. Dehydrate at 46ºC for 16-20 hours or until crispy.

Store in a very well-sealed, air-tight container, if they go soft you can dehydrate them again.