This Kale Chips recipe turns kale into a real treat, even though none of us expected a treat.
Let’s just say I wasn’t such a believer. I mean, kale smells like, ummm, the field, but I was wrong. These Kale Chips are sweet, spicy and cheesy, the kind of cheesy that is non-dairy thanks to nutritional yeast. It’s not gross, I swear.
You’ll want to make lots and lots of them because they don’t last. They were gone in a day.
This was my first attempt at making kale chips and it was incredibly easy
It took about 30 minutes start to finish in the oven. When you make them in the dehydrator they take longer, but the texture is a little nicer.
The cool thing that I love the most is picking the kale from the field, bringing it inside to wash and making this delectable treat all in the same 30 minutes.
TIP: If you like them a little hotter, double the cayenne pepper. Also, you can add 1 tsp of kelp flakes for added iodine.
Kale Chips Recipe
- 2 tbsp. Coconut Oil melted
- 2 tsp. Waxing Kara Honey
- 1/8 tsp. Cayenne Pepper
- 1 tbsp. Nutritional Yeast
- 1 tsp. Lemon Juice
- 1/8 tsp. salt
- 1 Kale Large bunch, tear off kale ribs & tear kale into pieces.
Melt Coconut oil, and add all ingredients.
Using a fork scramble ingredients like an egg until throughly blended.
Pour seasoning blend over clean dry kale and use hands to squash the blend evenly through the kale.
Place on drying racks if using a dehydrator or a cookie sheet if using the oven.
Dehydrate for 4 -5 hours at 140 degrees.
Place oven at lowest 270 degrees for 20 minutes.
Check every 10 minutes ’til crisp, turning chips once during the drying process until completely dry.
Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.