Beetroot and Cashew Nut Kale Chips


1 sliced raw beetroot

200 g cashew nuts (or pistachios)

Shake of Himalayan Salt

2 tbsp water

Juice of 1 lemon

1 red pepper

1 tbsp olive oil

2 tsp tamari sauce

1 inch knob of sliced ginger

1 tsp honey

1-2 bags of curly kale or Tuscan kale chopped and stems removed


1. Place all ingredients except kale into a food processor/blender. Combine until you get a smooth paste (you may need to add more water).

2. Pour paste over kale an mix thoroughly making sure the whole leave is covered - massage in with your hands. You may need to do this in batches.

3. Spread onto a dehydrator non-stick sheet and dehydrate until crisp (~10 hours). If you want it crispier you can place onto a mesh sheet and dehydrate for a further 2-3 hours.