Nacho Mama's Kale Chips

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5 from 1 vote

Zesty, sassy kale chips! Gluten-free, dairy-free and vegan

Prep Time15

Cook Time1

Total Time1

Course: Side Dish, Snack

Cuisine: American

Keyword: crunchy, kale, nacho, snack, umami

Dietary Preference: Dairy-Free, Gluten-Free, Low Glycemic, Vegan, Vegetarian

Servings:

Calories: 43kcal

Equipment

1 Food dehydrator
1 Food processor or blender

Ingredients

1/4 cup nutritional yeast
1 Tbsp lemon zest (zest of 1 lemon)
2 Tbsp fresh lemon juice (juice of 1 lemon
1 Tbsp tahini
2 tsp tamari
3 garlic cloves
8 cups kale leaves (2 bunches)

Instructions

Combine all ingredients except the kale in a food processor or blender. This makes the dressing.
Destem the kale and tear it into bite sized pieces. Place in a large mixing bowl.
Pour the dressing over the kale pieces. Mix thoroughly using tongs. Thoroughly coat all surfaces of the kale with the dressing.
Spread the dressed kale in a single layer in a food dehydrator. Dehydrate on medium heat for 24 hours. Kale chips should be crunchy when done. Remove with a spatula.
You can store these in a glass jar or other food container, if you like.

Notes

If you don't happen to have a food dehydrator, you can make these kale chips in the oven. Set your oven to 200*, or whatever its lowest setting is if it doesn't go down to 200*. Spread the kale in a single layer over a baking sheet. You may have to work in several batches. Bake until crispy, checking every 5-10 minutes.

Nutrition