You NEED kale chips!
Ok, my need for Daiya, nutritional yeast, and vital wheat gluten brings me to a number of high priced groceries at Whole Foods. However, I refuse to pay $8.99 for a box of kale chips.
I have gone through a number of different variations, but now I have made great progress on my kale chip recipe. Best of all, they are delicious and cheap to make. Save the stems for juicing!
Cheesy-tastic Veganalicious Kale Chips
1 large bunch kale, stems saved for juicing, ripped into large pieces
2-3 Tablespoons of olive oil or the oil of your choice (I use EVOO)
2 Tablespoons apple cider vinegar (I use Bragg's)
3-4 Tablespoons of mustard (pick a good one)
A few healthy shakes of dried dill
A few squirts of tabasco
1 Tablespoon crushed garlic
1/8 cup hot water
Salt to taste (I heart salt)
1/4 cup nutritional yeast =/-, depending on your love of cheesiness (I use more)
Don't be afraid to deploy some Old Bay to taste!
Preheat oven to 375f
Line 2 large baking sheets with parchment or silpats
Combine everything but kale in a large mixing bowl, taste and adjust spice, tobasco, salt and yeast to meet your taste. The mixture should resemble slightly thick salad dressing. Add the kale and (this is important) mix the kale with your hands until it is fully coated!
Arrange in a single layer on the baking sheets, the kale should be touching and there should not be any open spots. Bake for 10 minutes, check the kale, reduce heat to 350f and continue baking until kale is crisp and dry, but not burned.
Know your oven! If the bottom is too hot, bake it one sheet at a time. Even cheesy-tastic kale is no good burnt to a crisp!
Please feel free to share and let me know what additions you made?
Enjoy! I'll think I'll make some of these right now....
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