The Mighty Kale Chip

Kale chips are awesome. Everyone thinks they’re weird until they actually try them… and then they think they’re awesome! Still weird, but totally awesome too. Yum!

I made some kale chips last week for my birthday gathering and a lot of people were asking about them.

There are a lot of proper recipes out there for kale chips, both raw and cooked, but I’ll jot down my go-to ingredients for the record which follows below. However, the best kale chips I ever had were these.

Raw Garlic Kale Chips from Nouveau Raw. Click to check out her recipe.

Approximate recipe for about 2 good bunches of kale:

  • 1/4 cup of raw tahini
  • 1/2 cup of water
  • 6 tbsp nutritional yeast
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp lemon juice
  • 1 tsp mustard powder or mustard
  • 1/2 tsp Himalayan salt

In a large bowl, whisk together the tahini and water. Then whisk in the rest of the ingredients and add more water as needed to make a quite runny sauce. Adjust the ingredients according to taste. Just be careful if you’re using mustard powder because it can be quite strong.

2 important steps:

  • Wash your kale thoroughly – there can be spiders hiding in there!
  • Cut out the stems.
Cut your kale into the desired pieces. Remember, it will shrink. Then add the kale to the large bowl with the sauce and toss it until each piece of kale is coated.
If you have a dehydrator, great. Spread it out on sheets and dehydrate at 110 degrees until it’s crispy. I usually leave it overnight. If you don’t have a dehydrator, you can do this in the oven on a lined cookie tray at the lowest temperature with the oven cracked open. I’m not sure how long this would take in the oven so keep an eye on it.
Yum!
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One thought on “The Mighty Kale Chip

  1. Pingback: Who’s Kale? | Mandi's Alternative Baking Blog

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