Capsicum – Cashew Kale Chips

KALE

Brassica oleracea

Kale is usually available from the NSCF Organic Farmers Markets or you can grow it from seed available at the City Farm Nursery.  Kale is a non-hearting cabbage originating from Europe. It is hardy, frost-tolerant and drought tolerant. It has a number of varieties, the curly-leafed being most distinctive. It is best grown as a cool-season crop in the subtropics.

Kale is rich in Vitamin K as well as other vitamins and minerals, especially manganese.

The leaves and stalks can be used in stir-fries or stews or to make kale chips.

Capsicum-Cashew Kale Chips

Ingredients

• 1 cup unsalted cashews
• 1 red capsicum, seeds removed and roughly chopped
• 2-3 cloves of garlic, peeled and halved
• 2 Tbs olive oil
• 1 Tbs lime juice
• 1/2 tsp salt
• 1 bunch kale

Method:

1. Cover cashews in water and soak for a minimum of 2 hours.
2. Preheat oven to 100°C.
3. Grease and line 2 baking trays with baking paper.
4. Using a food processor, blend cashews, capsicum, garlic, olive oil, lime juice and salt until pureed.
5. Wash kale to remove any dirt, then spin dry using a salad spinner.
6. Slice along the spine of the kale so that you are left with just the green leafy part.
7. Put kale leaves into a large mixing bowl and pour the sauce over them.
8. Using a spatula (or clean hands!) stir the sauce through the kale until evenly dispersed.
9. Arrange the kale pieces in a single layer (with no overlaps) on the prepared baking tray. Make sure the leaves are uncurled, with no big clumps of sauce (it will take too long to dehydrate).
10. Dehydrate in oven for 2-3 hours, or until completely crispy and dry. Flip the chips approximately every 45 minutes.

Note: A dehydrator can be used instead of the oven if you have one.