The following is an excerpt from Superfood Kitchen © 2012 by Julie Morris, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
If you’ve never had kale crisps before, you’re in for a real treat. (And if you have, get ready for one of the best recipes around—seriously.) These have a distinctly Parmesan-like flavor that is excitingly addicting. Just watch: even people who “don’t like kale” will transform into kale-munching monsters before your very eyes (kids included). Better just go ahead and start a second batch now
Cheesy Kale Crisps
- 1 large bunch of curly green kale
- 2 Tbsp coconut oil, melted
- 2 Tbsp flaxseed powder
- 1 tsp fresh lemon juice
- 1 Tbsp nutritional yeast
- 1 Tbsp tahini
- 1 tsp onion powder
- ¼ tsp sea salt, or to taste
Wash the kale and dry very thoroughly (otherwise the flavorings will not coat the leaves well). Remove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces in a big bowl.
In a small bowl or cup, mix together the oil, flaxseed powder, lemon juice, nutritional yeast, tahini, onion powder, and sea salt. Pour this mixture into the kale bowl.
Using clean hands, massage the oil mixture into the kale, squeezing and tossing the vegetables as you go to help soften the leaves. Mix for about 2 minutes until leaves are evenly coated. Taste and adjust salt if needed. Proceed with your method of choice below.
Dehydrator Method (preferred): Warm the dehydrator to 115˚ F. Spread out the kale onto 4 perforated dehydrator sheets, and dehydrate for 10–12 hours, or until crispy (time may vary depending on local humidity). When done, store in an air-tight, sealed container.
Oven Method: Heat the oven to 200˚ F. Spread the kale out as flatly as possible onto a couple of baking sheets lined with parchment paper. Bake for 55–80 minutes, or until kale has dried out and is crispy. Keep a close eye on the kale at the end of its cooking process to make sure it does not burn. Let cool, and store in an air-tight, sealed container.
Although they rarely last due to addictive healthy munching, kale crisps often lose some of their crunch rather quickly, even when stored inside air-tight containers. For an easy (and free!) way to “keep the crisp,” save the small silica packets found in packages of seaweed and other snacks, and reuse them by placing inside your container of kale crisps. Very effective!
Makes 2 to 4 servings.
About the Author
Reprinted with permission from Superfood Kitchen © 2012 by Julie Morris, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.