I love kale chips! I make them at least once a month, and usually more like once a week. I’m also a big fan of fresh garden salsa. I decided I’d give combining the 2 a try. The result was a delicious salsa kale chip. I barely got photos taken before I scarfed them all down. I’m really going to have to make another batch in the next couple days!
I used the fresh garden salsa I made the other day, and some ingredients from my regular kale chip recipe.
Salsa Kale Chips In The Dehydrator
- 1 bunch kale rinsed and torn into “chip” sized pieces.
- 2 cups raw cashews soaked in water for about 4 hours
- 1 cup <a href="https://homeandgardencafe.com/fresh-garden-salsa/">fresh garden salsa</a>
- Put the cashews, and the salsa in a food processor and process until smooth. You may have to add a little more salsa or water if the mixture is too dry and won’t process.
- Let it process for a minute or two, and add salsa/ water as needed until you have a thick paste consistency.
- Rinse the kale and tear it into bite size pieces, if you haven't already.
- Put the rinsed and torn kale into a large bowl, and pour the cashew-salsa mixture over the top.
- Mix it all together with your hands until all of the chips are coated. Yep, it's a messy job but someone's got to do it!
- Place the coated kale chips in a single layer on mesh dehydrator screens.
- Dehydrate at 120-125`F for about 8-12 hours, depending on the humidity level in your area. Remove the chips when they’re crispy.