The Best Kale Crisps
If you’ve been along to one of our Wednesday morning harvest sessions, you may know that quite often Barbara will bring some homemade kale crisps with her. Everyone always agrees, these are THE BEST KALE CRISPS. And Barbara has kindly share her secrets with us! So now you can make them yourself… Thank you Barbara!
Two key things… Firstly, make sure you massage the seasoning into the kale really well to make sure the kale is thoroughly covered. And secondly, use a dehydrator at 40*C. Low and slow! Not hot and fast!
200g kale, destalked and torn into pieces
60g (or ½ cup) sunflower seeds
180ml (or ¾ cup) water
60ml (or ¼ cup) apple cider vinegar
3 tablespoons olive oil
120ml (or ½ cup) of nutritional yeast
½ teaspoon turmeric powder
1 teaspoon salt
pinch cayenne
100g chopped shallot / scallion / red onion
First blend sunflower seeds, water, vinegar and oil until smooth.
Then add the rest of the ingredients and blend again. Adjust taste if necessary.
Massage into the kale really well - make sure all the kale surfaces are thoroughly covered
Dehydrate until crisp in a dehydrator at 40*C. At that temperature the kale dries, but doesn’t cook - That’s the best!
(or if you don’t have a dehydrator you can use a very low oven)