I should have known better and shared this in the last post.
I never ate kale till I tried these.
Now, two/three bunches a week is a breeze.
I buy organic kale - but that is my choice.
Wash, dry and tear from the stem - two bunches of kale.
(you can leave the stems on, as I did, but you will find they are very hard. They do make a nifty handle for your chip though, and can be discarded after you nibble off the leafy part)
This is the original recipe I found on the internet. I'm sorry, I don't remember where.
You can try this one, or..if you don't want the onions and garlic, omit them.
I love garlic and onion, but for some reason, liked the chips without it.
Nutrtional yeast was a bit tricky to find. But health food stores will have it, or Whole Foods.
It's apparently a good cheese substitute. Don't confuse with Brewer's Yeast.
Not the same!
3/4 cup tahini
1/4 cup tamari
1/4 cup cider vinegar
1/2 cup water
juice of one lemon
1/2 cup nutritional yeast
Mix all the ingredients in a large bowl. Add the kale and toss so they are coated.
Don't over do the coating - the first time I did this, the kale chips were far to saturated in the sauce.
Still good, but I knew they would be better with less.
I have a dehydrator, and the two bunches filled the five trays.
Be sure and lay the kale flat - not folded over. They will dry better flat.
Six hours later..
They should be very dry and brittle. They will just crumble in your mouth.
If you don't have a dehydrator, you can use the oven.
115 degrees for 6 hours (says the recipe).
I'd use parchment under them on a cookie tray.