Kale Chips

Kale chips are super easy to make. You can roast them in a low oven, or use a food dehydrator. When freshly made, they’re crisp and can be flavoured with salt or spices. This recipe uses a thick dressing that is spread on the kale before dehydrating; you can also just dry the kale plain and season simply with salt.

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Ingredients for this recipe: kale, salt, brewer’s yeast, chilli powder, tahini, water, lemon zest & juice. Recipe from The Simple Things magazine, issue 15.

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You need about 500g of kale. Wash it to remove grit and shake dry.

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Pull off bite-sized pieces of kale leaf.

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Discard the thick stems (I feed them to my guinea pigs). Now you have a bowl full of kale pieces.

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Blend 1 teaspoon salt, 1 tablespoon brewer’s yeast, 200g tahini, 1/2 teaspoon chilli powder, 2 tablespoons water, zest from 2 lemons and 3 tablespoons lemon juice in a blender until combined into a thick dressing. If you don’t like chilli, just leave it out.

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Plop it into the bowl of kale. It should be nice and thick. If it’s too wet, it will just take longer to dry in the dehydrator.

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It’s hard to scrape all the dressing out of the blender with a spatula, so use a few kale leaves to wipe out all the goodness.

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Rub the dressing onto the kale until every leaf is coated. Lick fingers.

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Ready to go into the dryer or oven.

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Place in a single layer on trays.

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Dry on lowest setting in an oven (about 50 degrees C) or in a food dehydrator, rotating trays if necessary until the leaves are crisp. It helps if you turn the leaves over halfway through drying.

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Yum. Loads of antioxidants in there. Delicious tangy spicy kale chips.

 

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