Recipes for kale chips are everywhere, but if you've been hesitant to make them - or if you've tried them and they're a little too kale-y - then you must try this recipe from nutritionist Meghan Telpner. We recently held a cooking demo at the Markham Fair and they were a hit!
First, a little background on why kale is so good for you. As a general rule, the darker green the vegetable is the more nutritious it is for you. It's crazy loaded with fibre, vitamin C, K and A, iron, B6, calcium (yep!), and potassium. It also contains "organosulfur compounds" that have been linked to lowering the causes of cancer, including ovarian and breast cancer.
Now, let's get to the recipe! As mentioned, it's from Meghan Telpner, author of UnDiet. It takes some time, but it's great to make when you're hanging around the house for an afternoon.
Nacho Cheeseless Kale Chips
From UnDiet by Meghan Telpner
1 head of kale, washed, dried, and torn into bite-size pieces
1/2 a lemon, juiced
2 tbsp tamari
1/4 cup tahini or sesame seeds
3 tbsp nutritional yeast
Sea salt and cayenne pepper to taste
Place all marinade ingredients in a blender or food processor and process until smooth. Add water as needed, just in order to blend. Remember - you will be drying this out again after, so you want to avoid doing adding water as much as you can.
With your hands, mix together the marinade and kale, massaging gently. Transfer to dehydrator rack or parchment-lined baking sheet. Stick in your dehydrator at a medium-high setting, or in your oven at its lowest temperature.
In the dehydrator, the chips will take about 4-5 hours to reach the perfect crunchiness. Drying times will vary in an oven (it took about 4 hours for us).
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