Kale Chips

This recipe is Vegan – Vegetarian – Diabetic – Dairy Free – Egg Free – Gluten Free – Keto and Paleo friendly.

This delicious homemade Kale Chips will make you not want to share. Its suits all diets and have so many nutritional benefits. Its also high in protein and calcium.

200g Kale (the curly kind), rinsed and dried (you can also use spinach)

• Remove the stems.

Paste:
1/2 Cup (70g) – Nuts (Cashew or Macadamia), or for a nut free version, use Sunflower Seeds
1/2 Cup (40g) – Nutritional Yeast
1 Tsp (3g) – Ground Mustard Seeds
1 Tsp (3g) – Paprika
1/4 Tsp (1g) – Chilli Powder or to taste (optional)
1/4 Tsp (1g) – Kosher Salt or to taste
Freshly Ground Black Pepper to taste
1/4 Cup (60ml) – Water
1 Tsp. (5ml) – Apple Cider Vinegar

Method:
• Blend all the ingredients for the paste smooth in an electrical blender or food processor.
• Massage the paste with your hands into the kale/spinach.
• Spread the leaves evenly on a baking tray lined with parchment paper and bake at 90˚C/194˚F for 90 minutes, then turn the leaves and bake them for another 90 minutes or until the kale is crispy.

Note:
• Baking time may vary depending on whether you use kale or spinach. I have noticed that spinach takes a bit longer.

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