Spicy Sweet Cashew Kale Chips

These spicy, salty, sweet kale chips are super addictive, crunchy and very nutritious!


  • 2 bunches raw organic kale

Cashew Sauce:

  • 2 cups raw organic cashews
  • 4 tablespoons unpasteurized honey
  • 2 teaspoons unrefined sea salt
  • juice of one lemon
  • 1 teaspoon turmeric
  • 10 or 12 tiny Pequin Peppers or 1/2 small hot chili chopped very fine, to taste (optional)


Wash and dry kale. Break into large pieces. Blend all other ingredients together in a food processor until creamy. Mash the sauce into the kale with your hands until evenly distributed. Lay out on dehydrator trays and dry until crispy. Pack in glass containers and store in your refrigerator for up to four weeks; if you don’t eat them right away, these are addictive.


Variation Sweet Dijon

Add 1 or 2 tablespoons of Dijon mustard

Makes 16 snack, 64-gram size servings with 8.2 grams healing fats, zero cholesterol, 13.5 grams carbohydrates, 3.8 grams raw protein, Vitamins A and C, Iron, Calcium, Manganese and Magnesium. (http://caloriecount.about.com/cc/recipe_analysis.php#)


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