Kale is one of those items that makes its way into my shopping basket pretty much every week it’s in season. High in fibre, iron, vitamins A and C, calcium and magnesium, what’s not to love? Needless to say, I’ve made a few kale chippies in my time! Through many trails, this recipe has emerged as my favourite all time recipe for kale chips, confirmed by the fact that it never lasts long in my house. The cayenne pepper and chilies give a spicy kick and the nutritional yeast lends an amazing cheesy flavour without the addition of dairy. These are the perfect healthy alternative to conventional potato chips for when you are craving savoury, salty goodness.
You can either bake these kale chips in the oven, or dehydrate them. Options for both methods are described below.
For those of you who may not be familiar, nutritional yeast is a deactivated strain of yeast resembling yellow flakes or powder, and is popular with vegetarians and vegans as a cheese substitute for its ‘cheesy’, nutty flavour. Regardless of your eating habits, nutritional yeast can be an excellent addition to your diet, as it is a complete protein and is high in the B-complex vitamins. On it’s own nutritional yeast is a tasty and strangely addictive sprinkle for the top of soups, salads and, my favourite, avocado on toast. You can find nutritional yeast in your health food shop, or online.
The Perfect Kale Chips
What you need
2 bunches of organic kale
⅓ c coconut oil
¼ c raw cashews
¼ c grated carrot
¼ c nutritional yeast
2 small chilies
1 heaped tsp cumin powder
1 heaped tsp coriander powder
½ tsp cayenne pepper
½ tsp salt
What you do
De-stem kale, tear into rough bite size pieces and place in a large bowl.
Combine all remaining ingredients into a food processor (or blender) and blend briefly to combine. It’s best if this mixture is still a little bit chunky as it will add some texture to your chips.
Pour the blended up kale-chip-sauce over the kale and massage through so that everything is nicely coated.
Spread out the kale on your baking/dehydrating trays so that the chips are well spaced. Bake at 150°C for around 20-30 minutes, checking regularly (for crunch factor) or dehydrate at 37°C for 8 hours or overnight.