I tried some of Inspiral’s Crispy Baobab & Onion Kale Chips the other day and loved them so much, I wanted to recreate my own, but without the baobab bit, as I have no idea what baobab is. According to the list of ingredients on the back of the packet, the chips seemed to mostly involve kale, cashew nuts and onion powder, and so I thought, ‘I can do that’ and I also thought, ‘I can do that for a lot cheaper than £2.19 for 30g’.
So I did. What I also did is make them cheesy, so they’re kind of like cheese and onion flavour crisps, kale-stylee. Oh yeah.
If you have a high-powered blender, such as a Vitamix (and if you do have a Vitamix, I am green-eyed with jealousy), you might not need to add as much olive oil. I needed to add it though because my cashews refused to blend without some liquid added (this is because I only have a £20 blender and not a Vitamix, sniff).
I ended up dehydrating these kale chips for about 24 hours. Depending on how big your kale pieces are and also on how efficient your dehydrator is, you may need less time. Just keep checking until they’re crispy enough for you.
- 3 large handfuls kale, thick stalks removed
- 2 heaped tbsp nutritional yeast
- 1 cup cashews, soaked for a few hours
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- Chilli flakes
- Blend the cashews, nutritional yeast, garlic powder, onion powder, chilli flakes and olive oil until smooth-ish.
- Mix well with the kale, spread evenly on the dehydrator trays and dehydrate on 45C for 15 hours or until crispy.