Check out this Easy Homemade Kale Chips Recipe! Did you know Kale is a superfood?
A bonus is this recipe for Kale Pieces are both vegan and gluten free. Kale is in the family group that includes Cabbage, Brussel Sprouts and Collards. They are in the Brassica Family which helps prevent cancer.
You can grow Kale in your home garden. Late Fall and early winter is actually it’s peak season. These Kale chips are a great way to use this great veggie! I have a hard time getting my greens. So being able to add a superfood such as Kale to my diet is a huge benefit to my body.
When I first started eating Kale Snacks I just wasn’t too sure about it because it is so thick and fibrous. But after a little experience i have found it down right yummy made either in a salad, dried or in a smoothie. The trick is to be sure and remove the thick spine and just use the leaf!
Enjoy this Easy Homemade Kale Chips Recipe!
Kale Chips Recipe
- 1 bunch kale cleaned, de-stemmed, and tear roughly into 4 inch squares.
- 2 tablespoons tahini
- 4 tablespoons warm water
- 1-1/2 tablespoons Bragg's Liquid Aminos
- 1/4 teaspoon chipotle chile powder
- 1/4 cup nutritional yeast
- Wash the kale and remove stems. Tear it roughly to 4 inch squares and spin until dry.
- In a small bowl, mix tahini with warm water tablespoon until smooth.
- Stir in Bragg's, chili powder, nutritional yeast, and mix until smooth.
- If it is too thick to easily coat the kale, add a bit more water.
- In a large bowl, or in batches if necessary, combine kale with sauce. Toss to cover every leaf with sauce.
- Massage the kale with the sauce on it until the kale has decreased to half the volume you began with.
- Sprinkle the leaves lightly after coated with additional nutritional yeast so it is dotted on the leaves.
- Place leaves on dehydrator pans and dehydrate between 115 degrees for 4-5 hours until dry and crispy.
- Or if using an oven, line a lipped cookie sheet with a piece of parchment.
- Lay the kale on the tray, try to get it in as much of a single layer as possible.
- Heat the oven to its lowest temperature. Watch carefully and flip several times at 15- to 20-minute intervals, until dry and crispy.