Kale Chips
Are you craving something salty and crispy? You’re going to love these kale chips with a cashew-sesame coating.
Servings: 8
Calories: 67kcal
Ingredients
- 1 bunch kale about 8-10 ounces
- ¼ cup raw cashews rinsed
- 2 tablespoons nutritional yeast
- 2 tablespoons tahini
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Salt
Instructions
- Heat oven to 225° F. Line two large rimmed baking sheets with parchment paper.
- Wash kale and remove stems. Pat dry with a towel or use a salad spinner to remove excess moisture. Tear large kale leaves into 2 or 3 pieces and place in a large bowl.
- Process cashews in a food processor until finely ground. Add nutritional yeast, tahini, water, lemon juice, onion powder, garlic powder, and salt. Process until it becomes a thick, finely-ground paste, stopping to scrape down the sides as needed.
- Transfer to the bowl with the kale. Mix with your hands to evenly coat all of the kale leaves.
- Spread kale out in a single layer on the baking sheets. (The leaves will likely overlap slightly). Sprinkle with salt.
- Bake 30 minutes. Rotate pans and bake until kale is totally dry and crispy, about 30 minutes. If desired, turn off the oven and let crisp for 10-15 more minutes.
- Cool, and store in an airtight container for up to 3 days. Makes 8 servings.
Notes
Variations:
Substitute sunflower seeds or other seeds for the tahini.
Substitute ¼ cup roasted cashews or cashew butter for the raw cashews.
Nut-Free: Substitute ¼ cup sunflower seeds or pumpkin seeds for the cashews.
Add other seasonings such as chili powder, dill weed, ginger, etc.
Dehydrate at 115°F. until dry and crispy, about 8-10 hours.
Tips:
- The fastest way to remove kale stems is to strip the leaf from the stem, starting at the base of the leaf, tearing off both sides of the stem at once.
- Bunches of kale vary in size. You should end up with about 14-16 cups of leaves after the strips have been removed.
- If kale chips lose their crispiness, bake at 225° F. until they become crisp again, about 15 minutes.
- Kale chips are delicate, so expect to end up with crumbs. Sprinkle them on salads, soups, or scrambled tofu.
Nutrition
Calories: 67kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2832IU | Vitamin C: 35mg | Calcium: 49mg | Iron: 1mg