BBQ Kale Chips
Kale chips are a moreish yet healthy snack. Kale is a wonder green packed with lots of nutrients including calcium and iron.

Makes 6 Serves 

Prep Time: 
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 1 large bunch (550 g/1 lb 4 oz) curly kale
  • 150 g (5. oz/1 cup) sun-dried tomatoes
  • 90 g (3. oz/. cup) pitted medjool dates
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • pinch of cayenne pepper
  • 1 garlic clove, peeled
  • 2 tablespoons cold-pressed extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons tamari
  • 125 ml (4 fl oz/. cup) filtered alkaline water


  1. Prepare equipment. You’ll need a blender, knife, chopping board, measuring cup, measuring spoons, mixing bowl & baking dish.
  2. Prepare ingredients. You’ll need curly kale, sundried tomatoes, medjool dates, ground cumin, smoked paprika, cayenne pepper, garlic, olive oil, ACV, tamari & filtered water.
  3. Place all ingredients except for kale in blender.
  4. Blend on high speed until smooth.
  5. Wash and de-stem kale, keeping the leaves as large as possible. Drain off all the excess moisture, place in a large mixing bowl & massage with smoky BBQ sauce. 
  6. Spread the kale on baking tray in a single layer and bake at 160 degrees Celsius for 20 minutes. Dehydrator Option: Dehydrate for 4–6 hours at 40 degrees Celsius until crispy. 
  7. Serve with a healthy dose of good vibes.

For a step-by-step visual guide please see gallery below.

Need ingredients? Visit our friends at Wholefoodshouse