This recipe is very easy and simple to make and these chips are very moreish indeed! They’re perfectly balanced with warm Indian spices and a hint of sweetness from the maple syrup. You can of course decrease the measurements of the spices or the fresh ginger if you’re not into spicy food and wanted more of a subtle flavour.
I unfortunately broke my blender just before we moved house, so I had to improvise making the dressing. I started off in my small food processor, however it just wasn’t blending it finely enough. So I had to transfer it to a glass jug and finish it off with my stick blender. It was a little mucking around, but I got there in the end!
1 head of kale
70g (½ cup minus 1 tablespoon) raw cashew nuts
3 tablespoons (45ml) coconut milk
1½ tablespoons (22.5ml) maple syrup
1 tablespoon (15ml) lemon juice
1 small clove of garlic
½ teaspoon (2.5ml) fresh ginger, minced
¾ teaspoon salt
½ teaspoon (2.5ml) ground cumin
½ teaspoon (2.5ml) ground coriander
½ teaspoon (2.5ml) ground turmeric
1/8 -¼ teaspoon (chilli powder, or to taste
Soak the cashews in room temperature water for 2 hours, or you can soak them in boiling water for an hour. Drain and then rinse well.
In a mini food processor or spice grinder, combine the soaked cashews, coconut milk, maple syrup, lemon juice, garlic, ginger, salt and the spices. Blend and process the mixture, scraping down the sides when necessary until it becomes a smooth thick paste before setting aside.
Wash the kale thoroughly to remove any grit and give it a good shake to remove the excess water. Use your hands or a sharp knife to remove the leaves from the thick stems and then tear the leaves into roughly the same sized pieces. To remove excess water I give the leaves a quick spin in my salad spinner and transfer them to a large bowl.
Preheat the oven to 110C and line 2 trays with baking paper or parchment. However, depending on the size of your kale, you may need more trays.
Pour the thick and creamy curry mixture on top of the kale. It’s important to wear disposable gloves for this job, as the turmeric will stain your hands. Gently massage the mixture into the kale until evenly coated.
Spread the kale chips over the trays and flatten them out. To ensure even cooking do not overcrowd the trays. Bake the chips for approximately 1 to 1½ hours, the time varies depending on how thickly coated the chips were in the spice mixture.
Check the chips at about the 40 minutes mark. Remove any that are already crispy and give the rest a gentle toss with an eggslice. Regularly check on the kale towards the end of cooking, as if they overcook they will taste bitter.
Once the chips have completely cooled, store in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
120 °C = 100 °C Fan = 250 °F = Gas Mark ½
140 °C = 120 °C Fan = 275 °F = Gas Mark 1
150 °C = 130 °C Fan = 300 °F = Gas Mark 2
265 °C = 245 °C Fan = 325 °F = Gas Mark 3
180 °C = 160 °C Fan = 350 °F = Gas Mark 4
190 °C = 170 °C Fan = 375 °F = Gas Mark 5
200 °C = 180 °C Fan = 400 °F = Gas Mark 6
220 °C = 200 °C Fan = 425 °F = Gas Mark 7
230 °C = 210 °C Fan = 450 °F = Gas Mark 8
240 °C = 220 °C Fan = 475 °F = Gas Mark 9
250 °C = 230 °C Fan = 500 °F = Gas Mark 10