- 1 bunch dinosaur kale, cleaned and de-stemmed*
- 3 tablespoons nut butter--tahini and peanut butter work well--even crunchy (you can reduce by a tablespoon if you want to cut fat). I am betting cashew and hazelnut would be heaven.
- 4-5 tablespoons warm water
- 1 1/2 tablespoons Bragg's
- a big pinch chipotle chile powder
- small pinch cayenne powder
- squeeze of Sriracha/Rooster Sauce (optional for added shpicy)
- 3 tablespoons, plus 1/4 cup nutritional yeast, divided
- 1 medium carrot, coarsely grated
- dehydrator or a big parchment lined cookie sheet.
- Gather your kale leaves up into an even bundle, and cut 'em into 2" pieces.
- In a small bowl place the nut butter and tablespoon by tablespoon mix in the warm water until smooth.
- Stir in the Bragg's, chili powders and 3 tablespoons of nutritional yeast until smooth.
- Stir in the grated carrot.
- In a giant bowl, or in batches if necessary, combine the kale with the nut butter sauce. Toss really well to cover every leaf with sauce and carrots. Then sprinkle in the remaining 1/4 cup of nutritional yeast, so that it is clinging to the leaves.
- Divide the kale evenly over two dehydrator trays (14" square) and dehydrate between 105-115F for 3 hours, rotating trays every thirty minutes or so and flipping the chips at least once, until dry and crispy. Alternatively, spread the kale over the large parchment covered cookie sheet and place in an oven on warm, or the lowest possible setting, until dry and crispy (try keeping the door open a few inches if you can). If using an oven, be sure to flip your kale over every half hour or so to dry on both sides.
This is a super tasty basic recipe that is begging for different spice variations. I have been adding a really tasty roasted garlic chip that is nice, and I bet an Indian version with peanut butter, cumin and coriander would be so good--maybe even with a few raisins added?
*An easy way to de-stem dinosaur kale is to use a small serrated knife. Hold each kale leaf by the thick stem so the top of the leaf is pointing down. Take your knife and slice close to the stem in several downward strokes, so that the side of the leaf is cut off in one long piece. Spin the kale and repeat on the other side. The stems should remain intact and the leaves will be evenly bisected. Then stack the kale together and cut as directed.