Look no further for the perfect kale chip recipe, as this one is crunchy, smoky and mouth watering with nostalgia.
2 heads of kale
1/2 cup sundried tomatoes
3/4 cup chopped fresh tomato or 3/4 cup water
1/2 cup pumpkin seeds or cashews
1/4 cup nutritional yeast
3 tbsp tahini
1 small chili pepper
1 tsp of smoked paprika
1 small clove of garlic or 1 tsp of garlic powder
Place all of the ingredients (except for the kale) into a food processor or blender, and blend until the sauce has a creamy consistency.
After washing the kale, remove the stems by pulling or cutting the kale leaves off. Discard the stems.
Rip the kale into desired bite sized pieces, and place them into a large bowl.
Pour the sauce over the kale and toss until fully coated.
Lay the kale leaves on dehydrator sheets, and dehydrate at 115 degrees F for 8 hours, or until crispy.
You can also place the kale leaves on a cookie sheet, and bake them in the oven for 10 - 15 minutes at 350 degrees F. Bake until the edges are crispy and slightly browned, but not burnt.
Recipe created by Jill Richards - Learn more about Jill on our Recipe Developers page!