Growing up, I was a BBQ Chips kinda gal, so imagine my excitement when I discovered that one of the raw chefs I admire the most, Russell James, recently applied his culinary expertise to this popular snack. (Make sure to watch his video here!)
Their flavor is so wonderfully complex; a perfect balance of salty, sweet, sour and spicy. Oh-so-yummy! A non-raw friend who normally doesn’t get very enthusiastic about food couldn’t hide his surprise. “These are incredible! I bet you could market them!” he goes to me. That and the fact that Don loves them you can believe is saying a lot about how amazing these Spicy BBQ Kale Chips are! 😉
By Russell James
Posted on his blog
- 1 head organic kale, torn
- 2 chipotle chilis, soaked (seeds removed)
- 1/2 cup soaking water from chipotle chilis
- 2 tablespoons cold pressed olive oil
- 3 tablespoons nama shoyu/tamari
- 2 tablespoons apple cider vinegar
- 1 teaspoon paprika
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- Pinch cayenne
- 1 cup sun-dried tomatoes, soaked
- 1 cup soft dates
1. Blend all ingredients in a high-power blender such as the Omni V 3HP blender until smooth.
2. Thoroughly combine the kale a sauce in a bowl until all the kale is coated.
3. Evenly scatter the kale on a non-stick dehydrator sheet in a way that will allow the air to circulate around it.
4. Dehydrate at 105 degrees F for around 10 hours. Remove from the non-stick sheet, transferring to a mesh sheet and continue dehydrating until the kale is completely dried out.
– I wanted all the chips to fit onto 2 trays so the kale pieces ended up being pretty tightly spread without much air flow which partly explains why they look so flat.