Almond Curry Kale Chips

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Warning: these are seriously addicting. Like handfuls to the mouth addicting. Needless to say, I’m pretty impressed with how they turned out. I love almond and curry together and since I was cooking up a batch of chickpeas for dinner, I thought, why not? And threw some into the blender. The result? Awesome! These might be my favorite kale chips yet…

Almond Curry Kale Chips

1 cup almond, soaked overnight and drained
1 cup cooked chickpeas
3 teaspoons curry powder
2 cloves garlic, minced
1/2 cup chopped red onion
1 cup vegetable broth*
1/2 teaspoon thyme
3 dates, soaked in warm water to soften, drained pitted, and chopped

1 very large bunch of kale, washed and destemmed

1. Combine all of the dressing ingredients in a blender and blend on high speed until very smooth

2. Tear the kale into large pieces and place in a big bowl

3. Pour the dressing over the kale, and ‘massage’ the greens with your hands, making sure all the leaves get nice and coated

4. Spread the kale on mesh dehydrator sheets and dehydrate at 120ยบ for 8 – 10 hour or until they are crispy

*I make my own broth by saving onion peels, celery ends, kale stalks, garlic skins, potato peels, etc… in a large plastic container in the freezer. When the container is full of veggie scraps, I empty it into a big pot, cover the scraps with water, and bring to a boil. I let the stock boil and reduce for over an hour until it’s nice and brown and a delicious base for soups, stews, or kale chips :)

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