Sweet and Spicy BBQ Kale Chips make a nutritious and healthy treat. This dish is a beautiful bouquet of flavors that make it addicting. It is hard to put them down once you start munching. Enjoy!
Sweet and Spicy BBQ Kale Chips
Ingredients:
1 bunch kale
20 medium sized pitted dates
¼ cup filtered water
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. red pepper powder
¼ tsp. Himalayan sea salt
1 tsp. smoked paprika
½ tsp. apple cider vinegar
1 tbsp. olive oil
1 cup Kelly’s sun dried tomatoes soaked in ¼ cup of filtered water
1 whole jalapeno
1 whole red bell pepper
Directions:
Remove the stems from the kale leaves. Tear the leaves into large sized pieces. Note: Soak the sun dried tomatoes 20 minutes prior to this recipe. Place 20 dates and ½ cup filtered water into a high speed blender. Blend until a date paste is created. Add the onion, garlic, red pepper, paprika, vinegar, agave, olive oil, bell pepper chopped, chopped jalapeno, drained sun dried tomatoes, and salt on top of the date paste in the blender. Blend until creamy smooth. Place the kale into a large bowl. Pour the ingredients in the blender over the kale. Massage the contents of the blender into the kale leaves by hand until they are evenly coated. Place onto a dehydrator tray with a teflex sheet. Dehydrate at 115 degrees for 8 hours. Halfway through dehydration, flip the kale over onto another dehydrator tray with a teflex sheet. After the 8 hours are up, remove from the dehydrator and serve.
Store in an air tight container in the refrigerator for 5 to 7 days.