Cheesy Kale Crisps Recipe

If you've never had Kale crisps before, you're in for a real treat.  (And if you have, get ready for one of the best recipes around- seriously).  These have a distinctly Parmesan-like flavor that is excitingly  addicting.  Just watch; even people who "don't like kale" will transform into kale-muching monsters before your very eyes (kids included).  Better just go ahead and start a second batch now.

1 large bunch of curly green kale
2 tbls coconut oil, melted
2 tbsp flaxseed powder
1 tspn fresh lemon juice
1 tbsp nutritional yeast
1 tbsp tahini
1 tspn onion powder
1/4 tspn sea salt, or to taste

  1. Wash the kale and dry very thoroughly (otherwise the flavorings will not coat the leaves well).  Remove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces in a bowl.
  2. In a small bowl or cup, mix together the oil, flaxseed powder, lemon juice, nutritional yeast, tahini, onion powder, and sea salt.  Pour this mixture into the kale bowl.
  3. Using clean hands, massage the oil mixture into the kale, squeezing and tossing the vegetables as you go to help soften the leaves.  Mix for about 2 minutes until leaves are evenly coated.  Taste and adjust salt if needed.  
  4. Proceed with your method of choice below.
Dehydrator Method (preferred):   Warm the dehydrator to 115 degrees Fahrenheit.  Spread out the kale onto 4 perforated sheets, and dehydrate for 10-12 hours, or until crispy (time may vary depending on local humidity).  When done, store in an air-tight, sealed container.

Oven Method:  Heat the oven to 200 degrees Fahrenheit.  Heat the oven to 200 degrees Fahrenheit.  Spread the kale out as flatly as possible onto a couple of baking sheets lined with parchment paper.  Bake for 55 - 80 minutes, or until kale has dried out and is crispy.  Keep a close eye on the kale at the end of its cooking process to make sure it does not burn.  Let cool, and store in an air-tight, sealed container.

Recipe courtesy of Superfoods Kitchen by Julie Morris

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