Black Cabbage Chips: snacking becomes gourmet

A healthy and surprisingly tasty idea to munch on without a care or to use as a garnish for salads, soups and all kinds of dishes. Chef Martino Beria gives us this truly versatile and super simple recipe!

Ingredients:

500 g curly kale (purple or green)

For the dressing:

120 g cashew nuts, unroasted, unsalted
120 g water
the juice of 1 lemon
1 teaspoon ground cumin
1 tablespoon nutritional yeast flakes
a pinch of granulated garlic
1⁄2 teaspoon ground black pepper
1 teaspoon integral fine salt

Wash and clean Carefully prepare the kale, removing the stalks from the leaves and cutting the leaves into pieces of about 4 cm. Place all the ingredients for the dressing in a blender and  blend them until you obtain a tasty cream that is not too thick. In a bowl stir the kale with the freshly prepared cream and transfer it to the dehydrator trays covered with non-stick sheets. Set up the dryer at T4 and leave to work for 12 hours, Then transfer your crispy crisps to a container or, better still, an airtight glass jar.