The first time I tried kale chips was from a place in Detroit, Michigan called the Zen Cen. They made raw, vegan, organic kale chips and I fell in love with them. I loved them so much that I would have the health food store hold 3-5 bags for me anytime they got an order in(they sold out quickly, and I would go through withdraws!) . Then I moved across the country to Salt Lake City, Utah. What would I DO!?
Figure out how to make them, that’s what I would do! This was a good thing, kale chips are not cheap when you buy them at a store they usually cost around $6-8 per little bag, that if you’re like me will be gone by the time you get home from the store(yes I am that addicted to them!).
I decided to call these the Green Goddess Kale Chips. Why? Well they are green, and there’s nothing wrong with a little(or a lot) of goddess here and there. Kale has many health benefits for you. Kale has large amounts of vitamin A, C and K. It also has fiber, protein, and calcium just to name a few benefits 🙂
- 1 bunch of kale rinsed
- 1/2 cup tahini*
- 2 Tbsp tamari soy sauce*
- 3 garlic cloves minced
- juice from one lemon
- 3/4-1 cup Bragg’s apple cider vinegar*
- 1/4 cup nutritional yeast* plus more for sprinkling
*Use Coupon Code OZI624 for $5 off you first order at iherb.com!
- After you rise the kale, you will want to remove the stem. Just pull the leaves off of the thicker stem. Once you do this you can chop or pull the leafy part of the kale into small bite sized pieces.
- In a large bowl mix tahini, tamari, garlic, lemon juice, 2 tsp of salt, and 1/2 cup of apple cider vinegar, and nutritional yeast. You’ll want to wisk this really good so it forms a thick paste. Taste test it, if you want a little more bite, add some more vinegar, or salt as needed.
- Once kale dressing mixture is combined add kale leaves to the bowl. MIX THOROUGHLY. You want every part of the kale to be covered in the dressing. Mix, then mix and mix some more! You can add some more nutritional yeast if you want more of a “cheesy” flavor.
- Once it is properly combined, add the kale to dehydrator trays(See step 5 if you don’t have a dehydrator) without overlapping the kale. I put mine in at 360 for about 7-8 hours. Around 7 hours taste test one piece of kale. You don’t want it to be soggy, once it is crisp and dry it is done! The leaves are very fragile so gently store them in an air tight container. You can save the pieces that fall to the bottom of the tray to season a salad with!
- If you don’t have a dehydrator preheat the oven to 350F and cook them for about 10-15 minutes. Keep an eye on them, as they will burn quickly!