Spicy Kale Chips
This makes a great appetizer or a healthy, tasty snack. If you want to make it more kid-friendly, leave out the spice (cayenne, serrano pepper and jalapeno).
|Spicy Kale Chips|
- 2 bunches of organic kale, shredded, thick stems removed
- 1 large bell pepper (red, orange or yellow)
- 1/2 cup lemon juice
- 1/4 cup apple cider vinegar
- 1 whole jalapeno with seeds, remove stem
- 1 serrano pepper, remove stem
- 3/4 cup nutritional yeast + extra for dusting
- 1/8 tsp cayenne
- 1/2 tsp garlic granules
- 1 Tbsp agave syrup
- 1 1/2 Tbsp tamari (or soy sauce)
- 1 cup soaked raw cashews (water drained)
- 2 Tbsp sunflower seeds
- a few dashes of pepper
- 1/2 tsp sea salt (I used pink salt) – always salt carefully and to taste
- optional: 1/4 cup veg oil (any variety oil will work – olive, grape seed or macadamia nut)
- Heat oven to 250ºF. Lay a piece of foil on a baking sheet and lightly grease. Set aside.
- Prep your kale by washing and drying very well. Remove thick stems and shred into pieces. The kale will shrink significantly in the oven so your kale pieces should be a few inches in width at least.
- Add all the sauce ingredients to a high speed blender. Blend on high until smooth. Add more salt/seasoning/heat as needed.
- There are a few ways to coat your kale. I like to place it in a bowl and pour the sauce over top. Then lightly toss and transfer to baking sheet. Don’t coat the kale too heavily with sauce – the thinner the sauce, the lighter and crispier your chips will be. I think the perfect chips are super thin and light in some spots and heavily saucy in others. Find the technique that works for you – this may take a few batches of chips! (They will all be yummy though).