Tuesday, October 2, 2012
Oil-Free Kale Chips
When I saw Dreena Burton's recipe for dehydrated kale chips, that don't require a dehydrator, I knew I had to give them a try. I love that they don't require oil and avoid the bitterness that kale chips can have when they are overcooked.
Of course, I ended up not following the recipe completely (and I wonder why I have children that are not good at following my orders!). I didn't want to use maple syrup, so I swapped out the lemon juice for cider vinegar which is naturally sweeter, and upped the amount of salt. The sad reality is that if I make kale chips that are not salty enough for my brood, they simply won't eat them. This is true of Adam as well as the girls.
I was very pleased with how these turned out, and everyone else liked them too. The only drawback is that they take a while, so you have to make sure you are going to be home for a few hours before you make them. I didn't follow her cooking directions exactly either because...I guess I'm just ornery, but they are still delicious!
Oil-Free Kale Chips (Adapted from Dreena's recipe)
1 large bunch kale, torn into pieces, washed and thoroughly dried (use salad spinner and spin your little heart out)
3 tbls nutritional yeast
2 tsp tahini
1 tsp tamari or coconut aminos
2 tsp apple cider vinegar
1/4 tsp Herbamare or regular sea salt + more for sprinkling
Whisk together ingredients for marinade in a large bowl. Add kale, and, using your hands, massage marinade into kale until evenly distributed. Lie in single layer on 2 parchment-paper lined baking sheets. Sprinkle with additional salt, if desired. Bake at 175F for 2 hours, rotating sheets after 1 hour. Store in a paper bag or lidded container. If they lose crispness, reheat in oven at 175F for about 15 minutes.