Coconut Kale Chips

I know, I know, kale chips are so 2015. But, when I bought a jar of the best coconut cream from Nutural World I wanted to put them into a recipe that would make that ingredient shine. This recipe maximises the coconut flavour and gently toasts it. These kale chips are so very very addictive!

80g cashews, soaked in hot water for 30 minutes

3 tablespoons coconut cream, melted

10g ginger root

The zest of 1 lime

1 teaspoon chilli powder

1/2 teaspoon salt

3 tablespoons water

100g kale leaves, removed from the stems

Heat your oven to 100c

Line the widest baking tray you have, or the oven shelf with baking paper

Blend all of the ingredients with a hand blender, apart from the kale leaves, till very smooth

Put the kale in a large bowl, add the sauce and mage in with your hands, ensuring that all parts of the leaves are covered with sauce

Lay the kale leaves on the paper in one layer

Bake for around 1 hour, check and turn over. (The baking time is very variable. It depends on how young or old (delicate or rough) the kale leaves were. Leaves around the outside may bake quicker than those on the inside. So check them and if they are dry remove them and keep cooking the soft ones.)

Bake until all are dry, allow to cool and store in an airtight container

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