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.
Ingredients for this recipe: kale, salt, brewer’s yeast, chilli powder, tahini, water, lemon zest & juice. Recipe from The Simple Things magazine, issue 15.
You need about 500g of kale. Wash it to remove grit and shake dry.
Pull off bite-sized pieces of kale leaf.
Discard the thick stems (I feed them to my guinea pigs). Now you have a bowl full of kale pieces.
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.
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.
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.
Rub the dressing onto the kale until every leaf is coated. Lick fingers.
Ready to go into the dryer or oven.
Place in a single layer on trays.
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.
Yum. Loads of antioxidants in there. Delicious tangy spicy kale chips.