These Habanero Kale Chips are pretty hot and not for the faint at heart. They are your basic kale chips, but coated with my Creamy Habanero Dressing and dehydrated for the ultimate healthy, raw snack. The first time I made them, I ate the entire batch in one day. The second time I made them, I ate half the batch before they even went into the dehydrator and, of course, the other half was finished before days end. When I use my dehydrator, I usually load it up in the evening so it is dehydrating during the night, since most things I make take anywhere between 10 – 12 hours to dehydrate. Then the next morning, whatever I have in it is ready to enjoy!

Habanero Kale Chips [Vegan]

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Ingredients

  • 12 cups organic kale

For the Habanero Mixture: 

  • 1 1/4 cup organic cashews
  • 1 1/4 cup purified or distilled water
  • 1/4 cup organic lemon juice (freshly squeezed)
  • 1 - 2 habanero peppers
  • 1/2 teaspoon pink himalayan salt
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Preparation

To Make the Kale:

  1. De-stem the kale and break into small bite sized pieces. Set aside.

To Make the Habanero Mixture:

  1. De-stem the habanero peppers and put all ingredients for the habanero mixture into a Vitamix and blend until smooth and creamy.

To Assemble:

  1. In a large mixing bowl, add the kale pieces and pour the habanero mixture on top and stir/toss around until all pieces are covered and coated.
  2. Spread the kale pieces out on a mesh tray of your dehydrator.
  3. Dehydrate at 110 degrees for 12 hours, or until they are dry and crispy.
  4. Enjoy!

 

Notes

Tip #1: I used 1 bunch of kale and since the sizes of “bunches” can vary, I measured it out and it was right about 12 cups. It sounds like a lot, but it will only fill 1 – 2 trays in the dehydrator. Tip #2: I like to use the “curly” kale, but use whichever variety you prefer. I break it off from the stem in bite size pieces. Save the kale stems…they are great for juicing! Tip #3: I did not soak the cashews to soften them before making the habanero sauce. I always pre-soak/dry my nuts and almonds as soon as I purchase them, then store them in an air-tight glass container. So they have been “soaked," but not to soften them before making this recipe. Tip #4: The habanero dressing is going to be ~very~ hot. If you have never eaten a habanero pepper or don’t like your food extra hot, just start out with 1 pepper. Tip #5: I always make my kale chips in my dehydrator because I like to eat my food as raw/unprocessed as possible and keep the live enzymes in tact at the same time. But I know not everyone has a dehydrator and kale chips can easily be made in a regular oven.

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