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2. Wash and dry your kale. Tear each leaf into bite size pieces and add to a large bowl.
3. Toss in a dressing to lightly coat. Lay the kale pieces in a single layer on a baking sheet or dehydrator tray.
4. In your oven, bake for 7 minutes and then flip the chips and back for another 6 minutes. Let the kale chips cool for about 15 minutes. They should be crisp and crunchy. In a dehydrator bake at 115 degrees for 3-4 hours untl a crisp texture is acheived.
Cheesy Kale Chips
- about 3 heads of green kale, ripped into pieces, stalks removed
- 2 cups cashew butter
- 2 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp nutritional yeast
- 1 tsp salt
- 1/4 tsp smoked paprika
- 1 tsp minced cilantro