Kale chips are one of my favorite raw food snacks. They will help satisfy so many different cravings and you can make them to match almost any style of snack you are looking for. In this recipe, Russell James shows us how to make a spicy BBQ sauce to put on our kale chips. I like to add a little extra cayenne and spicier chilies but this recipe is fantastic!
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What is your favorite way to make kale chips? Are you a fan of spicy, sweet, tangy?
- 1 bunch organic kale chopped
- 1 cup medjool dates pitted
- 1 cup sun-dried tomatoes soaked
- 4 chipolte chilis soaked, seeded
- ½ cup chipolte chili water
- 2 tbsp apple cider vinegar
- 3 tbsp tamari
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 pinch cayenne
- 2 tsp cumin
- 1 tsp paprika
- Add all ingredients except the kale in a high power blender. Blend until smooth.
- Pour blended mixture onto the kale. Massage the kale with your hands, making sure to cover all of the kale.
- Place kale onto non stick sheets on a dehydrator rack. Spread them out to get good airflow around them.
- Dehydrate over night at 110 degrees F.