Kale chips

Ingredients

• to tasteKale, preferably fresh
• 70 g, soaked for at least 30 minutesCashews
• 60 mlWater
• 2 tspTamari (soy sauce)
• 0.5 tspBell pepper powder
• 0.5 tspOnion powder
• 0.5Pilipili
• 0.5 tspWasabi or wasabi powder
• 0.5 tsp, or to tasteFreshly ground black pepper

Instructions

1. 1

   Preheat oven

   Heat the oven to 100°C (210°F).

2. 2

   Prepare kale

   Remove the tough veins and cut the leaves into small pieces. Wash them, then dry thoroughly in a salad spinner or with a towel.

3. 3

   Blend the sauce

   Drain and rinse the soaked cashews. Blend them with the fresh water and seasonings until smooth, using a blender or hand blender.

4. 4

   Coat the leaves

   Put the kale in a bowl and pour over the sauce. Mix until all the pieces are well coated.

5. 5

   Microwave option

   Arrange pieces of kale on a plate without overlapping. Microwave on the highest setting for 1 minute at a time, repeating until crisp; this may take 2 to 3 rounds.

6. 6

   Arrange on tray

   For the oven method, heat the oven to 100°C (210°F). Line a baking tray with parchment paper and spread the coated kale over it in a single layer.

7. 7

   Bake until crisp

   Bake for about 1 hour 15 minutes, turning the kale occasionally. Check towards the end, as the time can vary with the oven, leaf moisture and piece size.

8. 8

   Avoid high heat

   A higher oven temperature will cook the chips faster, but can leave some pieces soft while others turn black; the slower method is preferred.

9. 9

   Use a dehydrator

   For raw chips, dry the kale in a dehydrator, following the drying time and instructions in the appliance manual.

What are kale chips?

Kale chips are crisped pieces of kale, often seasoned as a savoury snack. This version coats the leaves in a blended cashew dressing flavoured with tamari, pepper, onion and wasabi.

The recipe uses a low oven temperature to dry the coated leaves gradually. A microwave is offered as a quicker option for smaller batches.

Nutrition and macros by portion

The nutrition label shows one serving as written: 142 calories, 5g protein, 12g carbs, 9g fat.

Cashews provide most of the fat and some protein, while kale contributes carbohydrates and fibre; the tamari contributes sodium. The amount of kale is unspecified, so these estimates assume 200 g for the full recipe. Pair a portion with a protein-rich food or a more substantial meal if you want it to be more filling.

The cashew coating

Cashews: soaking them for at least 30 minutes helps them blend into a smooth sauce. Drain and rinse them before blending, then add the measured fresh water and seasonings.

Seasonings: tamari adds savouriness, while wasabi and pepper bring heat. Blend everything evenly so there are no thick pockets of sauce.

Dry the kale well

Dry leaves: after washing, use a salad spinner or towel to remove as much surface water as possible. Wet kale can take longer to crisp and may soften the coating.

Even pieces: remove the tough veins and cut the leaves into small pieces. Keeping them a similar size helps them dry at a similar pace.

Coat without clumps

Gentle mixing: add the sauce to the kale in a bowl and turn the leaves until each piece is coated. Separate leaves that stick together before arranging them.

Single layer: on the tray or microwave plate, keep the pieces from overlapping. Crowded leaves are less likely to dry evenly.

Watch for crispness

Low oven: bake at 100°C for about 1 hour 15 minutes, turning the pieces now and then. Start checking towards the end, since leaf size and remaining moisture affect the timing.

Microwave: heat for 1 minute at a time on the highest setting, checking between rounds. The recipe suggests that 2 to 3 rounds may be enough, but stop when the leaves are crisp.

Serving and batch size

These chips work well as a snack on their own or alongside a sandwich or soup. The method does not specify a weight for the kale, so use enough leaves for your batch while keeping the pieces in a single layer as they cook.

The oven is the more practical choice for a larger quantity. For a raw preparation, use a dehydrator and follow its manual rather than applying the oven timing.

Recipe notes & tips

• Soak the cashews for at least 30 minutes before blending.
• Dry the kale thoroughly after washing.
• Blend the sauce until smooth before coating the leaves.
• Arrange the kale in a single layer so the pieces can dry evenly.
• Turn the leaves occasionally during oven baking.
• Check the chips near the end of cooking because timing varies with moisture and piece size.

Variations

• Adjust the heat: reduce or increase the wasabi to suit your preference.
• Change the pepper: use a different ground pepper in place of the listed bell pepper powder.
• Add garlic: blend garlic powder into the cashew sauce for a savoury variation.
• Use the microwave: crisp a small batch on a plate, heating in 1-minute intervals.
• Try a dehydrator: dry the coated kale according to the appliance manual for a raw version.

Common mistakes to avoid

• Leaving the leaves wet: dry the kale thoroughly before adding the sauce so excess water does not slow crisping.
• Skipping the cashew soak: soak for at least 30 minutes to help the nuts blend smoothly.
• Overlapping pieces: spread the kale in a single layer so the pieces can dry rather than steam against each other.
• Using high oven heat: keep to 100°C, as hotter cooking can darken some leaves before others crisp.
• Walking away at the end: check the tray towards the end because oven performance and kale moisture vary.

How to store

Let the chips cool fully, then store them in an airtight container at room temperature and eat within a few days for the best crunch. If they soften, briefly return them to a low oven to crisp, watching closely.

Frequently asked questions