Preheat the over to 140°C (280°F / Gas Mark 1). Remove any hard stalks from the Kale, place in a mixing bowl and put to one side. Remove the top off the chilli, cut into quatres and remove the seeds. Peel the garlic, remove any hard ends and cut into small chunks.Grind
Put the nuts into a mixing container of a hand blenders, bullet-type blender or Super Blend and qhizz for 10 seconds until the nuts are ground. Add the remaining ingredients (except the kale) and whizz for 20 - 30 seconds until smooth.Combine
Add the mixture to the kale and mix well (with your lovely clean hands) so all ingredients are combined.Cook
Spread the coated kale over a large baking tray and bake for 20 minutes, turning half way through.Enjoy!
These kale chips are delicious served either straight out the oven or cold.
Jason Vale’s first ever whole food cookbook and app! The perfect follow-on from any of Jason’s juice plans with recipes for vegans, vegetarians & pescatarians.
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