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Spicy BBQ Kale Chips
A crispy kale chip recipe for your dehydrator. Nut-free and totally delicious. Great as a snack to take out with your, or to go along with your raw sandwiches for lunch.
Calories: 257kcalCarbohydrates: 52gProtein: 9gFat: 5gSaturated Fat: 1gSodium: 849mgPotassium: 1511mgFiber: 7gSugar: 37gVitamin A: 5545IUVitamin C: 70.3mgCalcium: 140mgIron: 4.7mg
- 7 ozs curly kale torn and stalks removed
- 2 chipotle chilies soaked
- 1/2 cup water use soak water from chipotle chillis for more flavour
- 1 tbsp olive oil
- 3 tbs tamari
- 2 tbsp lime juice
- 1 tsp paprika
- 2 tsp cumin
- 1 tsp garlic powder
- 1 pinch cayenne
- 1 cup sundried tomatoes
- 1 cup medjool dates
- 3 tbsp lemon juice
Blend all ingredients except kale in a high-speed blender until smooth.
Thoroughly combine the kale and sauce in a bowl until all the kale is coated.
Evenly scatter the kale on a nonstick dehydrator sheet in a way that will allow air to circulate around it.
Dehydrate at 115 degrees F for around 12 hours. If you're in a particularly moist climate, you may need to dry slightly longer.