These curry kale chips are completely vegan and can be kept raw vegan with a dehydrator or you may simply use an oven at the lowest setting to create these chip delights. These simple-to-make chips are so versatile and can be spiced up with chipotle, celery salt, or even cinnamon and nutmeg. There really are endless flavor possibilities.
You can’t get the bowl away from our little ones when the kale chips come out. These sweet curry chips were adored by Tulani, but thankfully she was kind enough to share a couple with her papa. A smile comes to my face, knowing just how many bunches of nutritious, vitamin and mineral rich kale our children crunch through as they delight in eating kale chips.
“Want to enjoy a healthy snack with me Papa?”
- 1 mango
- 1 tsp lime juice
- 3 stalks of celery
- 1 ½ tbsp almond butter
- ⅛ – ½ tsp curry powder
- ½ lb kale
- Peel and de-seed the mango. Then process the mango flesh, lime, celery, almond butter and curry powder into a mix. (add as much curry or other spice as you prefer)
- De-stem the kale and toss with the curry mango mix.
- Dehydrate for 10-12 hours at 115℉.