Mmmm - Kale Chips! All the yum and crunch you want in a tasty snack, plus all the benefits of raw kale - can't go wrong with that, can you?
Note: This recipe will vary in proportion of sauce to kale depending on the variety of kale used. The curlier the kale, the more sauce you will use, and vise versa. You may end up with a good amount of extra sauce, so you may just have to get yourself some more kale and make more.
Note 2: I use a dehydrator. I know this can be done in an oven at a low temperature setting, but please don't ask me as I have no experience with this. There is lots of info on the web about how to do that. This recipe, as all on this blog, are really there to serve me with a quick reference for my favorite recipes.
ingredients:
- lots and lots of kale
- 1/2 cup tahini
- 1/4 cup apple cider vinegar
- 1/2 cup water (you may need more)
- 2 Tbsp miso
- 1 large clove garlic, or the equivalent
- 1 very small lemon, squeezed
- 1/2 tsp salt
method:
Cut the tough stems off the kale, including right up between the leaves. This just ends up being really tough and stringy otherwise. Wash and dry, and with your hands break into large potato chip size pieces. Transfer the kale into a large bowl.
Blend the remaining ingredients in a blender until very smooth. The consistency should be quite thin, almost like salad dressing, so you may need to add more water.
Pour the sauce over the kale and combine well, making sure all the leaves are thoroughly covered. I find using my hands is the most effective method.
Transfer the leaves to your dehydrator trays. I always have my dehydrator set to the highest temperatre as it makes the process go a little faster. This will take about 4 - 5 hours, depending on the relative humidity of where you live (prairies as opposed to coast). The kale chips are done when they're all nice and crispy.
Enjoy!
