Tangy, spicy, crisp and salty: these kale chips do not do things by halves. A creamy sauce based on cashews, lemon and habanero chilli coats every leaf before a long spell in the dehydrator that makes them irresistibly crunchy. Healthy snacking with no guilt whatsoever.
Habanero kale chips
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Ingredients
- 12 cups organic kale
Habanero sauce
- 1 1/4 cups organic cashews
- 1 1/4 cups purified or distilled water
- 1/4 cup freshly squeezed organic lemon juice
- 1 to 2 habanero chillies
- 1/2 tsp Himalayan pink salt
Preparation
- Remove the kale stems and tear the leaves into small pieces, then set aside.
- Deseed and destem the habanero chillies, then blend them with all the sauce ingredients until smooth and creamy.
- In a large bowl, pour the sauce over the kale and mix well by hand to coat every piece.
- Spread the kale over the mesh dehydrator trays.
- Dry at 43 °C (110 °F) for around 12 hours, until the chips are thoroughly dry and crisp.
Tip
For a milder version, use only one habanero chilli (or remove its seeds): two chillies give a decidedly fiery result.
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FAQ: your questions about habanero kale chips
How do you store kale chips?
The only enemy of kale chips is moisture in the air. Wait until they are completely cool and completely dry — one chip that is still slightly soft will soften the whole batch overnight — then store them in an airtight glass jar, away from light. Slip in a small desiccant sachet if you have one, or a pinch of raw rice wrapped in kitchen paper. Expect one to two weeks at room temperature. If they lose their crunch, an hour in the dehydrator at 40 °C brings them back. Avoid the fridge: condensation softens them.
How do you prepare kale chips?
Three steps decide the outcome. First the washing: the leaves must be completely dry before coating, otherwise the water dilutes the sauce and lengthens the drying — spin them and let them air-dry for an hour. Then the central rib, always to be removed: it is too thick and stays rubbery. Finally the coating, done by hand and not with a spoon: you need to massage each piece so the sauce works into the folds of the leaf. Spread them out without overlapping, or the chips stick together and dry unevenly.
How do you use habanero chilli?
It is a very powerful chilli, between 100,000 and 350,000 Scoville units, to be handled methodically. Wear gloves to destem and deseed it, or wash your hands thoroughly afterwards: capsaicin stays on the skin and burns the eyes for hours. Most of the heat is concentrated in the white inner membranes, not in the flesh or the seeds: removing them lets you keep the fruity, almost apricot aroma while sharply reducing the burn. Always start with half a chilli in a raw preparation: unlike a cooked sauce, nothing will come along to soften the result.
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