Creamy salt and vinegar kale crisps

Creamy salt and vinegar kale crisps

Eat yourself younger with these delicious recipes from Nutritionist and author, Christine Bailey.

A wonderful healthy snack. 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 for healthy immune response. Kale is an ideal cleansing leafy green vegetable, high in folate, iron (which promotes healthy red bloods cells), calcium, and manganese. Baobab powder is a powerhouse of vitamin C – ideal for boosting immune health and antioxidant protection.

Makes 8 servings

Preparation time: 10 minutes

Cooking time: 12-15 hours dehydrator or 30-40 minutes cooking


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


  • Place the nuts, powers, 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 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 one to two weeks.
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