Recipes & Inspirations

Dried kale chips with cashew cream

A healthy and surprisingly tasty idea for carefree munching or using to garnish salads, soups and dishes of all kinds. Crispy, light and nutrient-rich, dried kale chips are a tasty and 100% vegetable alternative.

Ingredients

For the chips:

• 500 g kale (green or purple)

For the dressing:

• 120 g of unroasted, unsalted cashews

• 120 g water

• The juice of 1 lemon

• 1 teaspoon cumin powder

• 1 tablespoon nutritional yeast flakes

• A grating of granulated garlic

• ½ teaspoon ground black pepper

• 1 teaspoon integral fine salt

  
  

Preparation

1. Wash and clean the kale thoroughly, removing the tougher central rib of the leaves.

2. Divide the edible part into pieces of approx. 4 cm.

3. In a blender, combine all the dressing ingredients and blend until you obtain a smooth and tasty cream, not too dense.

4. In a large bowl, mix the kale with the cream until each leaf is evenly coated.

5. Arrange the seasoned pieces on the dryer trays covered with non-stick sheets, in a single layer.

Drying

• With Biosec dryer: setting the programme T4 for about 12 hours.

• With other dryers: set a temperature of 50°C and leave to dry until dry and crispy.

During the drying process, the cashew nut seasoning will dry out, enveloping the cabbage leaves in an aromatic and irresistible crust.

Storage and flavouring

Once drying is complete, transfer the chips while still hot in an airtight glass container or bag.
This will prevent them from reabsorbing moisture from the environment, keeping their perfect crispness for weeks.

Ideas for use

• Healthy protein snack to munch on during the day.

• Crunchy topping for soups, velvety soups or salads.

• Original accompaniment for vegetable or legume-based main courses.

  
  

💡 Did you know that?

Drying cabbage, which is rich in nutrients, makes it possible to preserve most of its nutritional properties and to avoid the strong smell typical of traditional cooking.