Kale Chips w Curry, Thyme & Garlic

Kale Chips w Curry, Thyme & Garlic
Kale chips come in all sorts of flavours nowadays, and many of them are really yum. But, they are still quite expensive, and if you have your own dehydrator, it makes much more sense to make them yourself, not only financially, but also because you can flavour them exactly as you like! They are easy to prepare, and this recipe is just one of the many varieties you can make.
Prepared by:
Cuisine: vegan, raw
Recipe type: snack
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 bag of curly kale leaves (about 5 leaves)
  • 3.5 tbsp Cashew Cream (mine was quite thick)
  • 1 tbsp toum (or garlic paste, and add ½ tbsp olive oil extra)
  • 1 tbsp dried thyme
  • 2 tsp mild curry powder (or hot, if you prefer)
  • 2 tbsp olive oil
  • 1 tbsp water (optional)
To do
  1. rip all the soft bits of the stem, roughly tear them up (you want them to fit in your dehydrator) and place in a large bowl
  2. in a small bowl, mix all the other ingredients except for the water
  3. pour the mixture over the kale and use your hands to coat all bits and pieces
  4. if you find the cashew mix is a tad too thick and the leaves have too many dry spots, add the water to the kale in the bowl and massage again
  5. place pieces on your dehydrator trays (without sheet but with mesh)
  6. put trays in dehydrator and run it at 45 or 46C for a few hours; check now and then to see if the leaves have the desired crispiness. If you prefer to dehydrate at a lower temp, it will just take a bit longer. If you have very curly bits, you may want to turn them over during drying.