Remember what happened the last time I made kale chips?
I set my toaster on fire. Not my proudest moment.
I figured the risk was low of setting my new food dehydrator on fire – unless some sort of electrical socket malfunction occurred. But that would be plain bad luck.
These kale chips turned out delicious – crunchy, salty and packed with sharp flavour. The nutritional yeast is quite strong here, so if it’s not your favourite then reduce the amount. I’m not always crazy about nutritional yeast either, and I loved this recipe.
Don’t have a dehydrator? No problem. Just stick them in the oven at its lowest temperature, like I did with my zucchini chips. They’ll come out equally enticing.
‘Cheesy’ Kale Chips
From Making Love in the Kitchen
1 head of kale
½ lemon, juiced
2 tbsp Braggs or tamari
¼ cup tahini or sesame seeds
3 tbsp nutritional yeast
sea salt and cayenne to taste
Wash and dry the kale, then tear it into bite-sized pieces.
Place all marinade ingredients in a blender or food processor and process until smooth. Add water as needed just in order to blend.
With your hands, mix the marinade in with the kale, massaging gently. Transfer to a dehydrator rack lined with a Teflex sheet or a parchment-lined baking sheet.
Stick in your dehydrator on medium-high setting or in your oven on its lowest temperature. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in an oven.