Kale is a member of the mustard family, and a close relative to cabbage, brussels sprouts, cauliflower and turnips. It is packed full of beta carotene, vitamin K, vitamin C, and calcium. This healthy vegan recipe is easy to make and tastes so good you can even get kids to eat them. It is a perfect blend of zesty lemon flavor and saltiness. They are great to eat on their own or sprinkle them in soups or salads. Since they are dehydrated they keep all of the nutrients that cooking can lose.
For the Kale Chips:
1 bunch organic kale (washed, de-ribbed and torn into 2 inch pieces)
For the Dressing:
2 Tbsp. garlic powder
3 Tbsp. Braggs Liquid Aminos or tamari/soy sauce
1 1/2 Tbsp. tahini sesame paste
1 lemon, juiced
1 tsp. lemon zest, miced
3 scallions, chopped
1 tsp. Himalayan sea salt
3 Tbsp. nutritional yeast
3 Tbsp. water
1. Wash kale, shake dry and take out the rib. Tear into 2 inch pieces and set aside
2. Mix all the dressing ingredients in a large bowl. It should be loose like a vinaigrette. In a separate bowl, add kale pieces in small batches and enough dressing toss to coat evenly. You don’t want it to be goopy.
3. Put kale pieces on trays in a single layer and dehydrate at 135’F for 1 1/2 hours until dry and crispy throughout. Alternatively, if you don’t have a dehydrator use 2 half sheet pans and cook in 200’F oven with the door open slightly for about an hour until they are crispy chips. Let cool and store in an air tight container for up to 2 weeks. Enjoy!
If you are too busy to make this dish yourself, you can always hire Chef Michael Thompson to make it for you in your home. Contact him at 732. 948. 2352 or michael @ chefmichaelthompson.com