The best compliment to sriracha is another element that features a fatty, creamy and slightly mild note—like raw cashews—as it slightly tempers the heat, yet allows the other chili and vinegar notes to become more pronounced. I’ve used this principle here to create a balanced coating for kale chips by grinding down some raw cashews and combining them with a roasted red pepper, nutritional yeast and raw tahini before adding a bit of sriracha in at the end. Once fully dehydrated, the chili and cashew coating creates a kale chip that is pleasantly spicy, bright and addictive.
1 bunch of fresh kale, washed, rinsed and dried well (preferably spun)
1/2 cup whole raw cashews
1 whole roasted red pepper
a few dashes of salt
1/2 cup raw tahini
3 TB nutritional yeast
1/4 cup water
1 TB sriracha
Separate the kale leaves from the ribs and rip them into bite-sized pieces. Discard the stems or save them for making stock later.
Place the cashews into a small food processor and grind until they form a fine powder. Add in the roasted red pepper and salt and grind again until a paste is formed. Add in the tahini, nutritional yeast and water, then process until a smooth texture is achieved. Add in the sriracha, taste, then adjust any seasons as needed.
Place half of the kale into a large prep bowl. Drizzle half of the mixture over the top and mix vigorously with a large wooden spoon until all of the kale is evenly coated. Place onto a food dehydrator tray. Repeat with the other half.
Dehydrate the kale for 12-14 hours at 115 degrees. Transfer and store in an airtight container or serve immediately.