Cheesy Kale Crisps

This is from Julie Morris’ cookbook, Superfood Cuisine.  Love this cookbook.  These are SO good!  I’d rather eat these than Doritos.  Seriously. 

Kale is one of the most nutritious foods you can eat so I like to make these during flu season.  The only bad part: these disappear quickly!  I usually make two bunches of kale and then triple the recipe.  My daughter and I love the cheesy stuff so I always at least double that.  It’s nice that you can make these in your oven, but we have a dehydrator so we’ve never tried it.

1 large bunch of curly green kale (I use organic Lacinato kale from Meijer)

2 TB coconut oil, melted (I use Expeller Pressed from Tropical Traditions)

2 TB flaxseed powder (I use Navita Natural brand)

1 tsp fresh lemon juice

1 TB nutritional yeast (this will be by the vitamins)

1 TB tahini (this is in a jar by the peanut butters)

1 tsp onion powder

¼ tsp sea salt, or to taste

Wash and dry the kale thoroughly (so the flavorings will coat the leaves well).  Tear off large pieces, leaving the stem, and discard the stem.  Place into a large bowl. 

In a small bowl, mix together the oil, flaxseed powder, lemon juice, nutritional yeast, tahini, onion powder, and sea salt.  Pour this into the kale bowl.

Using your hands, massage the oil mixture into the kale.  Mix for about 2 minutes until leaves are evenly coated. 

If using a dehydrator (preferred), spread out kale onto dehydrator sheets, and dehydrate for 10-12 hours at 115 degrees.  (We usually do less than that – probably 8 hours, but it depends on the humidity level where you live).  When done, store in an air tight container. 

If using the oven, spread out kale as flatly as possible on to a couple of baking sheets lined with parchment paper.  Bake for about 45-60 minutes at 200 degrees, or until kale has dried out and is crispy.  Keep a close eye on the kale at the end to make sure it doesn’t burn.  Let cool, and store in an air tight container. 

Feingold Stage 1