Ingredients
4 Purple Kale Heads
5 cups raw cashews
3 1/3 cups water
1 tablespoon rosemary
1 teaspoon thyme
1 teaspoon salt
pinch chile flakes
1 zested lemon
Method
Sources
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Gear-driven stovetop popper — movie-theater popcorn at home
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Press for crispy Indian snacks — murukku, chakli, sev, ribbon pakoda
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ndividually remove the leaves of the purple kale. On the bigger leaves, also remove the stem. Wash with cold water and dry completely. Place the cashew butter mix into a large bowl. Place the kale into the large bowl and coat each of the leaves. Preheat the oven to 275 F. Place a cooling rack onto a sheet pan, spray with oil spray. Lay the coated kale over the cooling rack (do not stack on each other). Place in oven for 1 hour (or until crisp). Remove and place in air tight container to store.