I love kale.
I love kale chips.
What I don’t love are the prices of kale chips that you buy in natural food stores. Those bad boys are damn near $5 a bag lately – a serious no bueno. And though it says each bag is two servings, I usually polish off one bag all by myself in one sitting.
So, with that it mind the need to figure out how to make some of those cheezy tasting kale chips myself was an immediate necessity.
This recipe is easy and pretty quick to get in the oven. Make sure your kale is FRESH and buying organic is preferable.
- 1 large bunch curly green kale
- 2 Tbsp. coconut oil, melted
- 2 Tbsp. flaxseed powder
- 1 tsp. fresh lemon juice
- 1 Tbsp. nutritional yeast
- 1 Tbsp. tahini
- 1 tsp. onion powder
- ¼ tsp. sea salt, or to taste
- Wash the kale and dry very thoroughly, or the flavorings will not coat the leaves well. Remove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces. Place in a big bowl.
- In a small bowl or cup, mix together the oil, flaxseed powder (use blender to make seeds powder), lemon juice, yeast, tahini, onion powder, and salt. Pour over the kale.
- Using your hands, massage the oil mixture into the kale, squeezing and tossing the vegetables to help soften the leaves. Mix for about 2 minutes until evenly coated. Taste and adjust the salt.
- Proceed with your method of choice below. (Choose only one of the below methods—either raw or oven.)
- Dehydrator Method (preferred): Warm the dehydrator to 115ºF. Spread out the kale on 4 perforated dehydrator sheets and dehydrate for 10 to 12 hours, or until crispy (time may vary depending on local humidity). Store in an air-tight, sealed container.
- Oven Method: Heat the oven to 200ºF. Spread the kale out as flat as possible on a couple of baking sheets lined with parchment paper. Bake for 55 to 80 minutes, or until dry and crispy. Make sure it does not burn. Let cool and store in an air-tight, sealed container.
Category: Appetizers & Snacks