07 Oct Spicy Cheezy Kale Chips (Nut Free, Seed Free, Oil Free)
I finally perfected kale chips!
I like the flavor that comes from the kale once it is cooked, and I used to blanch the kale, dry it, flavor it, and then dehydrate it. It took forever!
This time, I tried a different method.
I massaged raw kale and let the flavors soak for about an hour, baked the chips, and then dehydrated overnight. I got the kale flavor I was aiming for, and they were super crispy just as I wanted.
Spicy Cheezy Kale Chips (Nut Free, Seed Free, Oil Free)
Flavor inspired by Part-TimeHealthNut.com
- Prep Time: 20 mins
- Cook Time: 8 hours 12 mins
- Total Time: 8 hours 32 minutes
- Yield: 1-3
- Category: Snack
- Cuisine: Vegan, Gluten Free
Ingredients
- 1 bunch kale
- 1/2 cup nutritional yeast
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. smoky paprika
- 1/4 tsp. chili powder
- 1/8 tsp. cumin
- 1/8 tsp. cayenne
- 1/2 cup water
- 1 Tbsp lemon juice
- Optional: 3/4 tsp salt
- Black pepper to taste
Instructions
- Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
- Wash and destem the kale, then rip into bite-sized pieces. Dry as best you can with a salad spinner or paper towels/a dish towel. Place in a large bowl, set aside.
- Combine spices water and lemon juice into a bowl, and stir until a sauce consistency is reached.
- Pour over the kale, and massage until the all of the kale is covered. Let it sit covered for 10 minutes to marinate.
- Place the kale on your baking sheet, evenly spaced apart. (Not all of the kale will fit , and the number of batches with vary with the size of your tray).
- Cook for 12 minutes, but watch it closely to make sure it doesn’t burn. At this point, you can either flip them and back for another 8-10 minutes, or remove and dehydrate for 5-7 hours at 120 degrees F, or until crispy.
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