Members recipe
Lemon Pepper Kale Chips
4.5(461 ratings)Not every kale chip needs a thick cheesy coating. This lighter version relies on plenty of lemon zest and freshly cracked pepper, with just enough olive oil and a spoonful of cashew butter to make them cling. The result is crisp and zingy, great as a side for raw soups or crumbled over salads. Make a double batch, because snacking starts straight off the tray.
- Hands-on
- 10 min
- Dehydrate
- 6 hr
- Total
- 6 hr 10 min
- Serves
- 3
- Level
- Easy
Method
This one lives on the members shelf
Lacinato and curly kale tossed with lemon zest, cracked black pepper and a little olive oil, then dried into bright, tangy chips on parchment. Join to see the full ingredient list, every step and the kitchen tip.
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