18 Aug Kale Chips
Can somebody please explain to me why store-bought kale chips are so dang expensive? Seriously people! $6 for a little carton of dried kale? Surely I’m not the only one who thinks this is insane?… But I digress.
Today I bring you kale chips!… Not just any kale chips but dairy free, cheddar flavored kale chips. Yes, you read that correctly. (Does that sound like an oxymoron or what?) Fairly simple to make, delicious (kids love them), super healthy, mildly cheesy, AND a HUGE batch costs about the same as that tiny carton you buy at the store. You’re welcome.
Warning- these things are messy.
- 2 bunches kale, washed, stems removed
- 1/2 cup sunflower seeds (I used raw)
- 3 tbs nutritional yeast
- 1/3 bell pepper (orange, red or yellow)
- 3 tbs olive oil
- 1/2 tbs ketchup
- 1/2 tsp sea salt
- 1/4 tsp garlic (you can use more if desired)
- 1/4 tsp smoked paprika, optional (use more if desired)
- Wash and remove stems from kale, feel free to break them into large pieces as you go, set aside in large bowl
- Blend remaining ingredients in food processor or blender (if you don’t have the best blender I would blend sunflower seeds alone then add bell pepper then transfer to a bowl and stir in remaining ingredients. The mixture is quite sticky and will likely stick to the sides of blender).
- Transfer sticky “cheddar” mixture to bowl with the kale.
- Roll up your sleeves and (with clean hands) blend, mix and kneed the cheddar mixture into the kale until evenly distributed.
- Transfer kale to food dehydrator if you have one (if you don’t these are an awesome kitchen tool to have and are relatively inexpensive!) and dehydrate at about 155 degrees for 3-5 hours or until crispy.
- If you don’t have a dehydrator these can be baked in oven at 250 degrees for 15 minutes, then rotate and cook again for 5-12 more minutes until crispy. You’ll want to watch them closely that last 5-12 minutest to make sure they don’t get overdone.