Ingredients
Prepare:
- 1/2 cup Cashews, soaked in water 1 - 2 hours
- 8 - 10 large blue kale leaves, wahsed & dried
- 1 clove garlic
- 1 Tbsp tamari or soy sauce
- 2 - 3 Tbsp vegetable oil of choice
- 1 sm lemon, flesh only
- 1 small chilli, (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
preheat oven to a very low setting, 50°c or less
trim the steam out from each kale leaf, and tear into pireces (size of your choice) and throw them all into a large bowl
Add all other ingredients to the TM bowl and chop/mix for approx 10 sec on speed 10 (less time is more chunky, more time is more smooth)
pour the mix over the kale and use your hands to thouroughly coat all of the kale
lay the coated kale pieces out on a try lined with baking paper and slow bake until completely dry (usualy between 2 and 4 hours) Chips are ready when stiff and crunchy, and the topping doesn't seem gooey or moist
To make:
Tip
These kale chips really do taste "cheesy" even though they are vegetarian.
They will keep in an air tight container for about 1 week
Any left over mix can be frozen for another batch at a future time
A dehydrator can also be used
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I just recently got a dehydrator and would love to make these! What setting did you use and how long did you leave them in there for? Thanks
Yum, making this tomorrow. I will use my dehydrator too.
Kazzer
I used a dehydrator and added some sliced zucchini and sweet potato... the whole family is loving them! Thanks
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