Make the healthy, delicious choice for you next snack with this simple recipe. 


  • 4 large kale leaves, stem removed & halved

  • 1 tbsp extra virgin olive oil

  • 1 tbsp chickpea flour

  • 1 tbsp roasted sesame seeds

  • 1 tsp ground cumin

  • ½ tsp ground coriander

  • pinch ground turmeric

  • 1 tsp salt

  • Cashew butter

  • 1 cup raw cashew nuts

  • 1 tsp smoked paprika

  • ½ tsp chilli powder

  • ½ clove garlic, microplaned

  • 2 tbsp lemon juice

  • water as needed

  • 2 tbsp extra virgin olive oil

  • seas salt & freshly ground black pepper to taste


  • 1.

    To make the kale chips: Preheat oven to 160°C. Place kale in a large bowl then toss with the olive oil.

  • 2.

    Next toss with the spices, seeds & salt until well coated. Place baking paper onto an oven tray. Bake in the oven until crispy. Allow to cool, then season with a little more salt if necessary. Store in an airtight container until ready to use.

  • 3.

    To make the cashew butter: Soak the cashew nuts in warm water for 3 hours. Drain & rinse well. Place in a good blender with the rest of the ingredients and blitz until smooth. Add water to get to the consistency you want then season. Reserve in the fridge until ready to use. Allow to come to room temperature before serving.


Anchor Milk flight recipes by Christian McCabe & Daniel Wilson

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