Kale chip recipe that might remind you of bacon bits.
Now before you start to panic – there is no meat, or meaty products, in this recipe! And of course it ISN’T necessary to replicate meaty tastes in the raw or vegan world. Not by any stretch. But. I happened upon this recipe quite by accident while I was knocking up a paste for kale chips and playing with the recipe a bit last night. It just came to me. ‘This reminds me of Frazzles!’ You know, if you were brought up in the UK you probably had these crisps when you were a kid. They were greasy, crumbly, chunky crisps that looked like mini rashers. I loved them!
So here’s the raw kale chip bacon-taste style! They are not greasy, but they are crumbly and chunky. Mmmm. I used quite a big bag of kale for these chips so there’s not much ‘paste’ on each chip (I prefer them if they are not overloaded) but you can use any amount of kale you fancy. More for a lighter covering, less for a thicker paste and therefore more of a ‘crisps flavour powder coating’.
To make the paste you will need a blender – preferably a high speed blender. I used a Vitamix.
Soak 2 cups cashews in filtered water for at least 2hours. I did mine overnight only because I forgot about them! No dramas!
- 2 cups soaked cashews
- 1 pinch himalayan salt
- 1 heaped tablespoon onion powder
- 1/2 teaspoon dried chillies (I used 4 dried cherry chillies) or use chilli flakes (I like it hot!)
- 2 heaped teaspoons medium curry powder
- 1 cup nutritional yeast flakes
- drops of water to blend (do NOT use the nut soak water)
Blend all the ingredients in a high speed blender until you have a thick paste. It should drop slowly off a spoon, not stay on the spoon and not run off. Therefore add water to blend, slowly.
Destalk and clean your kale. Massage the paste into the kale and once evenly covered dehydrate on 41 overnight. I did mine for 10 hours.
Enjoy! They are a little spicy, salty, oniony, and surprisingly Frazzle-y!
Keeping it juicy & raw!