Bringing you our very first blog post, and it's a hot one. Kale chips have certainly gained health buzz status for the last few years and we wanted to offer our own rendition. These are not your momma's kale chips.
Criolla Sella is one of our favorite pepper varieties. You will find it on spotlight in our Boulder Sol sauce. This Bolivian beauty is small but packs the heat and has a very unique, tropically flavor. Combined with some locally-grown curly kale, olive oil, lemon juice, cashews, nutritional yeast, and a little salt - - - YUM.
What you need:
2-3 bunches of curly kale
1.5 C soaked cashews
1-2 TBS olive oil
2-3 TBS nutritional yeast
1 lemon (squeezed)
1 TBS Picaflor Criolla Sella pepper flakes
Pinch of pink sea salt
Wash your kale, de-stem and rip into pieces. We do this step all with our hands, all you need is chip-size pieces. Place kale in a bowl and massage a drizzle of olive oil into the kale to soften. This step helps the rest of the cashew cheese mix stick.
In a food processor, add soaked cashews, olive oil, and salt. Pulse until you have a gritty, cheesy consistency (or creamier if you prefer). Remove mixture and add to kale. Sprinkle Picaflor pepper flakes and nutritional yeast in as well. Massage mixture evenly into kale pieces so each one is packed with flavor.
Our kale chip recipe does use a dehydrator, however if you don't have one, just use an oven. If using an oven, preheat to 300 degrees and bake kale chips for 5-10 minutes, you want them crispy, but not burnt. For our method, take the kale chips and make an even layer (no overlapping) on your dehydrator trays. Our recipe ended up using two trays. Set temperature to 125 and leave for 5-7 hours.
Consume. Chew. Cherish.
We hope you enjoy!