So…this weather. I can’t complain too much, considering how much the East coast has been dumped on with snow and freezing rain lately. When you East Coasters were huddled inside hoping the polar vortex would just leave, I was enjoying the sunshine and 60-degree weather with an iced tea in hand. Sorry not sorry, guys.
But now I feel for you. After a few glorious days of well-above-average temps for Colorado this time of year, we were graced by the presence of snow. Okay, like an inch or two at the most. But I was getting ready to store my sweaters and boots until next fall. Guess I’ll be keeping them around for a little while.
Whether you’re so over the snow, were shocked by a dusting of it after spring-like weather or you’re already sunbathing and wearing sandals, you’ll enjoy these kale chips. They’re inspired by Mexican hot chocolate, which is a fun spin on the classic winter drink. Recipes vary, but it basically involved cocoa powder, cinnamon and cayenne pepper. Sweet and spicy is totally my thing, so I had to take these flavors and transform them into a magical coating for kale chips.
Of course, I made them raw vegan friendly. I started a raw challenge at the beginning of this month, and honestly, I don’t have any intentions of stopping once February has left. I feel so great with a diet based around raw veggies & fruits, nuts & seeds and fun superfoods. And hey, if I can make it through one of the coldest months of the year (though we’ve been pretty lucky here this year) eating fully raw, I can certainly do it into spring and summer!
If you don’t have a dehydrator, you can certainly bake these kale chips. Personally, I prefer dehydrated kale chips as they stay perfectly crispy without any burned bits. Either way, kale me maybe and make these chips!
Mexican Hot Chocolate Kale Chips (vegan, raw, gluten free, grain free, no added sugar)
- 1 medium bunch curly kale
- 2 tbsp cacao powder
- 1/4-1/2 tsp cayenne pepper (I used 1/2 tsp because I like them spicy)
- sprinkling cinnamon
- stevia, to taste (if you want a sweet and spicy kale chip)
- 2 tbsp expeller pressed extra virgin coconut oil
- warm water, to thin
In a large bowl, mix cacao, cayenne, cinnamon, stevia and melted coconut oil until combined. Add in warm water slowly, until mixture is liquefied but somewhat thick. Rinse kale and tear into small pieces and place in bowl with spice mixture. Massage spice mixture into kale leaves and set aside for 20-30 minutes to marinate. Place kale on Teflex-lined dehydrator trays and dehydrate at 105-118 degrees for 2-3 hours, or until desired crispness. Store in airtight container.
Do you like spicy foods?
Recipe submitted to Raw Foods Thursdays.