We looooove kale chips in the Fotheringham household: they’re delicious, nutritious, and satisfying, and they provide a bit of salty, crunchy goodness in our lives without us having to resort to less healthy alternatives (I’m looking at you, soybean oil laden tortilla chips…). Plus, they provide a painless way for veggie-phobes and picky eaters to get more greens into their diet. The problem?
- Store-bought kale chips are ridiculously expensive.
- Many contain dairy or nuts (which many people have trouble digesting).
- They come with excessive packaging, desiccant packs, etc. that are not exactly gifts to mother earth (the only life-sustaining planet we have last time I checked).
Fortunately, they are super easy to make at home! The drying process also provides a way to preserve your kale longer. Using a dehydrator is easiest (I have a 6-tray model from Chefman), but you can also do them in the oven on the lowest heat setting. Read on to see the full ingredient list and step-by-step preparation instructions.
- One bunch curly kale, washed, dried and cut into chip-sized pieces
- ¼ cup sunflower seed butter
- ¼ cup tahini
- ⅓ cup nutritional yeast
- Juice from 1 lime
- 1 clove garlic
- 2 tablespoons coconut aminos
- Blend all ingredients except the kale in a small blender or food processor.
- Mix with the kale chips until evenly coated.
- Distribute the kale evenly over the dehydrator trays and put the lid on.
- The kale chips will flatten and shrink, so don't worry if they're "tall" or bunched up.
- Dehydrate for 6-8 hours or until crispy!