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Kale Chips Recipe

Kale crisps are a great way to get nutrients!
Prep Time4 hours 10 minutes
Cook Time20 minutes
Total Time4 hours 30 minutes
Course: Snacks
Cuisine: American
Servings: 4
Calories: 117kcal
Author: My Vegan Gluten-Free Life

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 117kcal | Carbohydrates: 13g | Protein: 8g | Fat: 5g | Sodium: 172mg | Potassium: 703mg | Fiber: 1g | Vitamin A: 12525IU | Vitamin C: 150.3mg | Calcium: 198mg | Iron: 2.3mg