Cheesy Kale Crisps

'Cheesy' Kale Crisps

Makes 1 large bowl
Prep time: 10 mins
Cook time: 30 mins

Ingredients

250g Kale or Cavolo Nero
2 tbsp Olive Oil
4 tbsp Nutritional Yeast Flakes
3 tbsp Tahini
2 tbsp Water
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Dried Oregano
1/2 tsp Sea Salt Fakes
1/4 tsp Ground Black Pepper

Variations

You can use different spices and flavourings to suit your taste!

Sumac, garam masala, dried herbs, chilli flakes, lemon zest, mustard, agave, vinegar, miso, gochujang...

You can also use different nut or seed butters instead of tahini.

(Satay-style peanut, garlic, gochujang & lime beyond is delicious!)


Method

1. Thoroughly wash and dry the kale. Remove the hard stems and tear the leaves into large-ish pieces. (Not too small as they will shrink a lot in the oven!)

2. Place all the other ingredients in a blender and blitz until smooth. (Or use a fork to mash and whisk).

3. Place the leaves into bowl and massage them with the blended paste until all the leaves are evenly coated.

4. Lay the leaves onto two large baking trays, evenly spread out.

5. Heat the oven to 120°C. Roast for 15 minutes; open the oven door at 5 min intervals to let out steam. Remove trays from oven and turn the leaves, so they crisp evenly. Reduce the oven temperature to 85° C and return to the oven for 10 minutes, to dehydrate completely. If not crisp, return to oven and check 3 min intervals until they are.

6. Leave the crisps to cool with the oven door ajar. Once cool, remove from oven and serve.

Delicious as a snack, or as a fancy crunchy topping to soups, stews or roast diners!


@Greenhouse.Plant.Based.Dining