A healthy and surprisingly tasty idea for carefree munching or using to garnish salads, soups and dishes of all kinds. Chef Martino Beria gives us this really versatile and very simple recipe!
500 g kale (purple or green)
For the dressing:
120 g unroasted, unsalted cashews
120 g water
the juice of 1 lemon
1 teaspoon cumin powder
1 tablespoon baking powder
a grating of granulated garlic
1⁄2 teaspoon black pepper powder
1 teaspoon integral fine salt
Washed and cleaned Thoroughly shred the kale, removing the leaf stalks and dividing the leaf into approximately 4 cm pieces. Combine all the ingredients for the dressing in the glass of a blender and blend them until you obtain a tasty cream that is not too thick. In a boule stir the kale with the freshly prepared cream and transfer it to the dryer plates covered with non-stick foil. Set the dryer to T4 and let it work for 12 hoursthen transfer your crispy chips into a container or, even better, into an airtight glass jar.