Habanero Kale Chips
Take your kale chips to the next level with these super hot Habanero Kale Chips coated in a creamy habanero dressing and made in your dehydrator.
Serves: 3
Serves: 3
Ingredients
- 12 cup 12 cup 12 cup Kale
- 1.25 cup 1.25 cup 1.25 cup raw Cashews
- 1.25 cup 1.25 cup 1.25 cup distilled Water
- 0.25 cup 0.25 cup 0.25 cup Lemon Juice, fresh squeezed
- 1 - 2 pieces 1 - 2 pieces 1 - 2 pieces Fresh Habanero Peppers, entire pepper
- 0.5 tsp 0.5 tsp 0.5 tsp Himalayan Pink Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the kale: de-stem the kale and break off into bite sized pieces. Set aside.
- De-stem the habanero peppers and put all ingredients for the habanero mixture into a Vitamix and blend until smooth and creamy.
- In a large mixing bowl, add the kale pieces and pour the habanero mixture on top and stir/toss around until all pieces are covered and coated.
- Spread the kale pieces out on a mesh tray of your dehydrator.
- Dehydrate at 110 degrees for 12 hours, or until they are dry and crispy.
Notes
These can also be made in a regular oven - bake at 350 degrees for approximately 20 minutes, tossing halfway through. The chips with a lighter coating of dressing will become crispy sooner and the ones with a thicker coating of dressing will need to stay in a little longer. Keep a close eye on them to prevent burning.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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Recipe Info
- Difficulty
- prep:5 minutes
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Show nutritional information
This is our estimate based on online research. Calories: 736 Fat: 43 g Carbohydrates: 73 g Protein: 29 g Calculated per serving.
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