Here’s a festive vegan snack with a kick! If you have an oven with a low setting (250 or below) or a dehydrator, you can create your own amazing, crispy, salty snack. Start with this recipe and soon you will be creating your own delicious, mineral rich kale chip recipes. Here’s what we need to get started.
Kale Chips with a Kick
- One bunch fresh organic kale (curly kale is awesome, but you can also try dinosaur or others), destemmed and torn into similar sized pieces that are larger than you want the chips to be (they will shrink!).
- Juice of one large organic lemon
- 2–4 organic garlic cloves
- ¼ cup organic raw tahini
- 1 teaspoon organic raw olive oil
- 2 teaspoons Braggs Liquid Aminos or soy sauce*
The Optional Kick:
- 1 teaspoon organic red pepper flakes
- ¼ teaspoon organic cayenne pepper
The Optional Cheesiness:
- 1 teaspoon Sunwarrior Nutritional Yeast
Preheat your oven to somewhere between 150 to 375° F (most will be 250).
Blend all of your sauce ingredients (everything except the kale) and do not thin your sauce.
*Regarding salt and spice, since the kale becomes smaller, the flavor becomes larger, so please do not over spice or over salt. Less is more!
Keepin’ Your Hands Clean:
Put the kale and sauce into a large plastic zipper bag to massage and mix together so you make sure all of the kale pieces get evenly sauced.
Line your cookie sheets with parchment paper. If you’re using the cookie sheets for the oven (or your lined dehydrator trays if you’re using a dehydrator), it’s important to space each piece of kale out separately-not overlapping or folded- so they dehydrate evenly and don’t get soggy. Remove your kale pieces from the bag and start laying them out onto the cookie sheets.
Depending on your oven or dehydrator, the time to finish will vary. Allow 15–25 minutes and watch them. (Dehydrator can take 2 hours). Record your result.
Like cookies, keep a potholder handy as I’m certain you’ll taste them to see if they are done. Enjoy and be festive!