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Red Capsicum Kale Chips


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Ingredients

0 portion(s)

  • 50 g Cashews raw
  • 1 red capsicum
  • 1 tsp dried garlic powder
  • 1 tbsp olive oil
  • 1 tbsp Vegetable stock paste
  • 25 g nutritional yeast
  • 1 lemon, peeled and pips removed
  • 1 bunch kale, raw
  • 6
    4h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. 1. grind cashews 10sec sp9

    2. add all other ingredients and blend 1 minutes sp 10

    3. repeat if not smooth enough

    4. remove the stalk from the kale

    5. rub the sauce into kale

    6. place on trays

    7. dehydrate 42c for 3-4 hours or until crispy and dry. They can be done in a low oven if a dehydrator is not available

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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