Crispy Kale Chips
Kale is a food that you can count on for some unsurpassed health benefits, if for no other reason than its exceptional nutrient richness.
Kale is overflowing with calcium, lutein, iron, and vitamins A, C, and K, plus beneficial phytochemicals and antioxidants. Tahini is rich in calcium, protein, vitamin E and the B vitamins, as well as essential fatty acids. And nutritional yeast is like the vegan dream food – it’s high in protein and has B vitamins including B12, as well as folic acid and zinc.
This kale chip recipe is easy to make and is so tasty you’ll want to make a double batch!
2 big bunches of kale
1/2 cup raw tahini
1/4 cup olive oil
1/4 cup wheat free tamari
1/4 cup raw apple cider vinegar
1/4 cup nutritional yeast
2 cloves garlic
1 teaspoon onion powder
1 tpsp maple syrup
optional 1 tsp of chilli flakes
Rinse, de-rib, and rough tear the kale into a giant bowl.
Put all of the other ingredients into a food processor or blender and mix until smooth or use a hand blender
Pour the mixture over the kale, and use your hands to toss it all together. Squish Squish! Get it good and covered.
Spread the kale out evenly on lined or oiled cookie sheets.You want them to be as ‘dehydrated’ as possible, instead of baked. 250º for 4 hours (ish). Every oven is different so you’ll need keep an eye on it and be your own judge. Just remember that too much heat will change the flavour. Don’t overcook them!
If you are lucky and have a dehydrator you can use that instead of your oven.