Cavalo Nero Kale Chips

I have never tried making Kale Chips with the Cavalo Nero variety and since I made a generous harvest this time round, I thought I’d give it a go. It also gave me a good excuse to try out my new food dehydrator – which might I add – works SO much better than using the wall oven. I don’t know why I never bought one before.

In terms of taste, the biggest thing I noticed when using this variety over the Dwarf Green Curled (which is my normal choice) is that these dry much thinner and ‘dissolve’ when you eat it – much like eating Nori. The Dwarf Green Curled variety on the other hand has much more integrity. Both taste great however.

This is a basic recipe that I use but it works well every time:

30 grams of nutritional yeast

50 grams of whole cashews, unsalted

half a medium red capsicum, roughly chopped

pinch of rock salt

3 tablespoons of olive oil

1 tablespoon of water

130 grams of washed kale leaves (weighed after stems are removed)

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Method:

Put all ingredients (except the Kale!) in a food processor and blend until it becomes a nice paste.

Drizzle the paste over the kale, and with your hands, rub the fragrant mix right through until every part of each leaf is coated well.

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Lay them on the trays of a dehydrator set at 35 degrees celsius and dry for 5-6 hours.

You can also do the same in a conventional oven set to the lowest temperature setting for about 7-8 hours. Remember to turn each piece every hour to let the kale dry evenly.

This is the result:

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2 thoughts on “Cavalo Nero Kale Chips

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