These delicious chips are just the ticket when you’re craving unhealthy savoury snack foods. Kale is one of the most nutrient-per-kilojoule foods on the planet!
Kale chips are perfect for kids’ lunchboxes or for that ‘little something before dinner’.
Ingredients:
1 bunch kale (preferably flat-leafed kale e.g. cavalonero, lacinato or dinosaur)
1/2 cup cashews or macadamia nuts
2 tbsp hulled hemp seeds (optional – provide a huge omega-3 hit)
1/4 cup sunflower seeds
1 tbsp Dr Fuhrman’s VegiZest or MatoZest or other salt-free seasoning
2 tbsp savoury yeast flakes/nutritional yeast
2 tsp ground cumin
2 tsp dried oregano
1 tbsp lemon juice
200 ml water (more if required)
Method:
Strip tough stems from kale and discard. Wash the leaves thoroughly.
Blend all other ingredients until they form a thick cream, adding more water if the mixture is too thick. Coat the kale leaves in mixture and lay in a single layer on a food dehydrator tray or oven tray.
Dehydrate for 24 hours or until kale is dry and crispy, or place in an oven at lowest temperature setting and bake until dry – anywhere from 1/2 hour to 1 hour depending on your oven, and how wet the coating mixture is.
