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Krazy for Kale Chips – Hot and Smoky

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You are going to love the hot and smoky flavour of these Kale Chips. Your taste buds will be dancing.

Ingredients

Scale
  • 1 bunch or organic curly kale (I used Red leaf in this recipe but green works too)
  • 1/2 cup tahini
  • 1/4 cup cold pressed olive oil
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp whole rosemary
  • 1/2 tsp group thyme
  • 1/2 tsp pink Himalayan salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp sumac
  • 1/4 tsp smoked paprika
  • 1/8 tsp chipotle powder

Instructions

  1. Wash and dry your kale leaves.
  2. Remove the thick rib from the leaves and make each piece about the size of your palm or bigger. They shrink a lot.
  3. Place all the prepared kale in a large bowl.
  4. In a medium bowl, add the tahini, olive oil and combine with a fork. (Don’t use a blender as it will alter the topping)
  5. Add the lemon juice, nutritional yeast and combine and then add the balance of ingredients.
  6. Massage the wet mixture into the kale segments being sure to cover every piece with the mixutre. Massage for about 3 minutes.
  7. Let rest for about 5 minutes.
  8. Put in dehydrator for 12 hours at 115 F.
  9. I usually rotate my dehydrator tray about half way through the cooking time to ensure even dehydration.
  10. They should be crispy when done.

Find it online: https://joannblondin.com/krazy-kale-chips/