This is a crispy fun way to eat kale; delicious with sandwiches, a great picnic treat that satisfies the crunchy chip gene we all seem to have! They are easy to make, easy to cook, easy to store, and excel when it comes to nutrition!
Ingredients
- 1 large head of curly kale
- 1/2 cup water
- 1/3 cup diced red pepper
- 1/2 cup raw cashews
- 3 tablespoons nutritional yeast flakes
- 1 1/2 tablespoons tapioca starch or flour
- 1 tablespoon dried onion flakes
- 1 tablespoon hemp hearts. opt.
- 2 tablespoons lemon juice
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon garlic granules or powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon turmeric
Instructions
- Wash kale, pat dry, tear into 2-3” chunks, removing heavy ribs. Set aside.
- Heat oven to 200 degrees convection*. Adjust shelves for 2-3 cookie sheets.
- Combine the remaining ingredients in a blender and blend until nice and smooth.
- Put dry kale leaves in a very large mixing bowl and pour the sauce over the top.
- With your hands spread the sauce evenly over all the pieces of kale, being very careful to get it on both sides.
- Lay pieces out on parchment-lined cookie sheets, putting them not quite touching each other.
- Cook for 30 minutes, switch pans and cook for 15-20 minutes more--they should be completely dry. Turn off the oven and let them sit to continue drying for 45-60 minutes.
Recipe Notes
Notes:
*For non-convection, bake one sheet at a time or rotate 2 sheets every 15 minutes. Bake at 250 degrees until crispy and dry.