You probably think Kale Chips are so 2013, and you’re probably right. However, they are also delicious! This recipe is especially nice with dinosaur kale, but it works with any kind.
- 2 large bunches of kale
- 3/4 cup of Cashew Butter
- 2-3 Tbsp Tahini
- Juice of 1/2 Lemon
- 1 tsp each of salt, cumin, smoked paprika, garlic powder
Rip or cut the tough, centre stalk out from each piece of kale. Discard the stalks or chop for soup. Wash the kale. In a large pot, mix together the cashew butter, tahini, lemon juice and seasonings. Throw the damp kale into the pot. Use your hands to massage the mixture into the leaves. You want each leaf coated in the slurry.
Spread the kale out in a single layer and dry overnight until crisp. Use a dehydrator or pilot light in a gas oven for this purpose. Alternatively, you can dry them in a low oven (275 F) to speed things up dramatically – should be done in an hour. Enjoy immediately or allow to cool and store in an airtight container large enough to hold them without crushing. Consume within 2 days as they begin to go stale quickly.
She Who Must Be Obeyed writes about food and family travel at travellargefamily. Early August will see her blogging about her week in Chicago with hubby but sans kiddies.