Creamy Salt and Vinegar Kale Crisps

Creamy Salt and Vinegar Kale Crisps

By nutritional therapist Christine Bailey

A wonderful healthy snack and an easy way to cram more greens in your diet. These can be made in the oven or if you have a dehydrator you can dehydrate these overnight for a crispier texture. Using cashew nuts provides protein and zinc – important skin nutrients. Kale is an ideal cleansing leafy green vegetable, high in folate, iron (which promotes healthy red bloods cells), calcium and manganese. You’ll also find more than half of your daily vitamin A requirement in just one cup of kale. Baobab powder is a powerhouse of vitamin C – ideal for boosting collagen and providing antioxidant protection.

(makes 8 servings)

Ingredients:
100g cashew nuts (soak for 1 hour then rinsed)
1 tbsp baobab powder
1 tbsp nutritional yeast flakes, optional
1 tsp sea salt or garlic salt
2 tbsp apple cider vinegar
100ml water
200g washed, chopped organic curly kale leaves (remove stalks)

Method:
Place the nuts, powder, flakes, salt, vinegar and water in a blender and process until smooth.

Place the kale in a bowl. Pour over the sauce and massage into the kale with your hands, ensuring all the kale is coated.

If using a dehydrator, place the kale out onto lined teflex sheets and place into dehydrator. Dehydrate at 115F for 12-15 hours or until crispy.

If using an oven, preheat the oven to 120C. Line two trays with baking parchment. Spread the kale out on to the trays and bake for 30-40 minutes stirring occasionally until the kale is crisp.

Store the kale in an airtight container. The kale will keep for 1-2 weeks

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press,  Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website www.christinebailey.co.uk or follow her on Facebook and Twitter.

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