Sweet and spicy kale chips

Ingredients for 1 servings:

• 330 g kale leaves
• 2 orange(s), juice (approx. 185 ml)
• 2 garlic cloves
• 125 g tahini or cashew butter (approx. 5 tbsp)
• 60 g hemp seeds, peeled
• 4 tbsp soy sauce
• 1 tbsp cane sugar
• 11 g curry powder
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Separate the kale leaves from the stem, tear them into bite-sized pieces, and wash them in water. Squeeze them well. Spin out the water. Pat the kale dry. Alternatively, let it lie spread out for about an hour. Depending on the amount of remaining water, the marinade will dilute (losing flavor!). Squeeze the oranges. Peel the garlic and roughly chop it. Place the tahini or cashew butter, hemp seeds, soy sauce, cane sugar, curry powder, and salt in a bowl. Blend with a hand blender. The marinade will be slightly thick. Preheat the oven to 110°C fan/convection oven. Line baking trays with baking paper. Place the kale pieces and the marinade in a large bowl or bucket and massage in well with your hand. Spread the kale on the baking trays so that it doesn’t overlap. Bake in the oven until crispy, about an hour. Block the side of the oven door with a wooden spoon to allow the moisture to escape. Alternatives: Dry in the oven at 50°C fan/convection oven for 4-5 hours. Dry in a dehydrator at 42°C for 8-10 hours. The kale chips are ready when they are completely crispy and no longer bend. They should then break, just like potato chips. If stored airtight, they should last at least 3-6 months. We’ve never had a chance to keep them anywhere near that long. Caution! Depending on the residual moisture content of the kale, the type of oven or dehydrator and its heat distribution/supply, and also the thickness of the marinade, the baking/drying time can vary considerably. In the same oven, times ranging from 55 minutes to one and a half hours have been recorded.