These Habanero Kale Chips are pretty hot and not for the faint at heart.
They are your basic kale chips but coated with my Creamy Habanero Dressing and dehydrated for the ultimate healthy, raw snack.
Even though I made these in my dehydrator, I also did a test batch in the regular oven for those who don’t have a dehydrator and have instructions for that in “Tip #5″ below.
The first time I made them, I ate the entire batch in one day.
The second time I made them, I ate half the batch before they even went into the dehydrator and, of course, the other half was finished before days end.
When I use my dehydrator, I usually load it up in the evening so it is dehydrating during the night, since most things I make take anywhere between 10 – 12 hours to dehydrate.
Then the next morning, whatever I have in it is ready to enjoy!
5 Fast Facts About Kale:
- high in iron
- excellent for detoxification
- contains powerful anti-oxidants
- high in calcium
- contains anti-inflammatory benefits
5 Fast Facts About Cashews:
- packed with dietary fiber
- rich in “heart friendly” mono-saturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
5 Fast Facts About Lemons (Lemon Juice):
- extremely alkaline
- blood purifier
- excellent for detoxification
- balances blood sugar levels
- contains powerful anti-bacterial properties
5 Fast Facts About Habanero Peppers:
- provides anti-inflammatory benefits
- helps decrease cancer risk
- contains capsaicin to help prevent obesity
- helps to lower cholesterol and blood pressure
- excellent anti-oxidant
5 Fast Facts About Pink Himalayan Salt:
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
Tip #1: I used (1) bunch of kale and since the sizes of “bunches” can vary, I measured it out and it was right about 12 cups. It sounds like a lot, but it will only fill 1 – 2 trays in the dehydrator.
Tip #2: I like to use the “curly” kale, but use whichever variety you prefer. I break it off from the stem in bite size pieces. Save the kale stems…they are great for juicing!
Tip #3: I did not soak the cashews to soften them before making the habanero sauce. I always pre-soak/dry my nuts and almonds as soon as I purchase them, then store them in an air-tight glass container. So they have been “soaked”, but not to soften them before making this recipe.
Tip #4: The habanero dressing is going to be ~very~ hot. If you have never eaten a habanero pepper or don’t like your food extra hot, just start out with (1) pepper.
Tip #5: I always make my kale chips in my dehydrator because I like to eat my food as raw/unprocessed at possible and keep the live enzymes in tact at the same time. But I know not everyone has a dehydrator and, kale chips can easily be made in a regular oven.
So, I tried a small batch in the oven and they were “ok”, but because of the thick, creamy habanero dressing, they will not cook the same in the oven as plain kale chips. I baked them at 350 for approximatley 20 minutes or so, but you will have to keep an eye on them and toss them around about halfway through. The chips that had a light coating of dressing were nice and crispy. The chips that had a heavy coating of dressing were partially crispy and had to stay in a little longer. But you have to watch them to make sure they won’t burn.
So basically, you could make these in the oven, just keep an eye on them, toss them, make sure they are all crispy and at the same time not burn them.