Kale Crisp

24th February 2016


Kale Crisp
  1. 1 cup cashew nuts
  2. 1 cup red bell pepper
  3. 1/3 cup nutritional yeast
  4. 4 tablespoons olive oil
  5. Juice of a whole lemon
  6. 1 tablespoon fresh thyme (optional)
  7. 2 teaspoons sea salt
  8. 2 teaspoons onion powder (optional)
  9. 2-3 cloves fresh garlic
  10. ½ teaspoon cayenne pepper
  11. ½ teaspoon turmeric
  12. 4 bags (160grams each) kale leaves (whole, de-stemmed - torn into pieces)
  1. Blend all ingredients (except kale) in a blender to create a paste, add a little water if consistency is too thick otherwise add paste to kale and massage in to each leaves well.
  2. Dehydrate @ 43 degrees celsius for minimum 6 hours or until completely crisp.
  1. If you are using an oven select lowest temperature with door slightly ajar for around 4 hours or until ready, however check frequently.
Homefield Grange https://www.homefieldgrangeretreat.co.uk/

share this

want to find out more?

how to find us

Based in beautiful Northamptonshire countryside, just a short taxi ride from Kettering station and less than an hour from London. We’re easily accessible by train or road.

We are a ten minute taxi ride from Kettering Station. East Midlands Trains operate a direct 55 minute journey time from St Pancras station twice every hour.