Although I adore kale, most of the time when I've had or made kale chips I've thought they were ok, but I've never been overly impressed. Never that is until my co-worker Chie shared some kale chips she'd made. They were totally delicious, and when I ate them I suddenly understood why people have extreme love for kale chips . I asked her what kind of seasonings they had, and the things I remember her telling me are: soaked cashews, lemon juice, garlic, apple cider vinegar, and nutritional yeast. I decided to try making some at home, and while they aren't as good as Chie's (she is a quite elevated and amazing snack maker!) they are really good. I made a batch last week and another today. This time I forgot to buy cashews, so I substituted tahini, which was a little easier and tasted great, so this is how I'll probably make them from now on.
Garlic Dill Kale Chips
1 large bunch of green curly kale, washed, dried in a salad spinner, and torn into small pieces
1/3 cup tahini
juice of 1 lemon
2 tbs apple cider vinegar
2 tbs tamari
2tbs nutritional yeast
2 cloves garlic, very finely chopped
1 tsp garlic powder
1 tsp dill
Preheat oven to 350F. Whisk together all ingredients besides kale in the largest bowl you have. Add torn up kale pieces, and toss to coat, using hands to massage the mixture into the kale. Lightly oil a large cookie sheet and spread the dressed kale into a single layer (use more than 1 cookie sheet if needed). Bake in the oven for approximately 45 minutes, turning the kale over every 10-15 minutes to prevent it from burning and help it cook evenly. You'll be amazed at how quickly you can eat a whole bunch of kale!
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