Raw Chipotle and Lime Kale Chips (raw, vegan, gluten-free)

Chipotle and Lime Kale Chips

~ raw, vegan, gluten-free ~

Here is a kale chip that is packed full of spice and zing. The marriage of lime and chipotle is enough to create a small explosion in your mouth.

It took me quite a few years to get brave enough to tip the spice jar over and shake out some chipotle spice on anything. For years the bottle was “decoration” in my kitchen.

There is a time and “season” for everything. Today is the time, and Chipotle was the season of choice!

Chipotle powder first starts off as ripe, red jalapeño peppers that have been slowly wood-smoked. The peppers are rich, smoky and hot (but not searing).

They are commonly used to add a deep smoky flavor to traditional Mexican dishes, such as red chili sauce. A dash of chipotle is a perfect addition to everything, from sauces to soup and to salsa. Oh and not to forget to mention… now kale chips!

I hope you enjoy this tasty treat. Please comment below and have a blessed day. amie sue

Ingredients:

yields 2 cups sauce

1 cup raw cashews, soaked 2+ hours
3/4 cup water
2 tsp lime zest
2 Tbsp fresh lime juice
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp Himalayan pink salt
1/2 tsp ground black pepper
1/2 tsp chipotle powder
1 head (8 oz) curly kale

Preparation:

Kale Prep:

Selecting Kale:
- Don’t use wilted / old kale; it can have a bitter undertone.
- I prefer Curly Kale because all of the folds really hold onto the sauce.
Wash and de-stem your kale.
- Start by washing the kale and blotting it dry. You can also use a salad spinner if you own one.
- Make sure you get as much excess water off of the kale as possible. If you don’t, it will make your sauce “soupy.” Set aside.
- Starting at the bottom strip away the leaf leaving behind only the stem.
- Tear the remaining leaves into pieces that are a tad larger than bite-size since they tend to shrink.

Sauce Prep:

After soaking the cashews, drain and discard the water.
In a high-powered blender combine the; cashews, water, lime zest and juice, and spices. Blend until the sauce is creamy smooth.
- Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender. It could be too taxing on a lower-end model.
- Create a vortex in the blender; this will help ensure that the sauce is getting fully blended into a creamy texture.
- What is a vortex? Look into the container from the top and slowly increase the speed from low to high, the batter will form a small vortex (or hole) in the center. High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
- If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape down the sides.
- This process can take 1-3 minutes, depending on the strength of the blender. Keep your hand cupped around the base of the blender carafe to feel for warmth. If the batter is getting too warm., stop the machine and let it cool, then proceed once cooled.

Assembly:

Place the torn kale into a very large bowl.
Pour in the sauce and with your hands gently and evenly coat each piece of kale.
- This is a “hands-on” job. Stirring with a spoon just doesn’t do the trick.
- I would suggest removing any jewelry from your fingers. I have temporarily lost a ring here and there.

Dehydrator Method:

Have the dehydrator trays ready by lining them with non-stick teflex or parchment paper.
- Don’t use wax paper because food tends to stick to it.
- Spread all the trays out in advance because soon your hands will be covered in sauce and you don’t want to get it all over.
- I used 2 trays for this batch.
Place the kale on the non-stick sheets. You can do this 1 of 2 ways:
- Lay each piece out semi-flat if you want to create individual pieces. More time-consuming and chips tend to a be a little bit more fragile.
- Or, drop clumps of coated kale on the sheets. This will create hardy clusters that are loaded with sauce and flavor. This is my preference.
Dehydrate at 115 degrees (F) for about 6-8 hrs or until dry.
- I tend to pull mine out before it gets 100% dry because I like it a little chewy.
- The dry time is just an estimate. The climate, humidity, dehydrator and how full the machine is can all affect how long it will take to dry.
Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!
If the kale chips start taking on some humidity from the house, you can place them back into the dehydrator for a few hours at 115 degrees (F).

Oven Method:

Please use as a guide and closely monitor the kale chips as they cook.
Preheat the oven to 300 degrees (F), anything higher and risk burning the chips.
Line the baking sheet with parchment paper and place the kale chips on the baking sheet in a single layer.
Bake for 10 minutes, rotate the pan and bake for another 15 minutes.
- The bake times will vary based on your oven, but it’s a good starting off point!
Once you pull the tray from the oven, allow the chips to cool on the baking sheet.
Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!