Description
Shamrock Chips! Also known as cheezy vegan kale chips. Gluten-free, grain-free, vegan, low-carb.
Ingredients
- 2 bunches Fresh Kale
- 2 cups Nutritional Yeast
- 1 cup Water
- ½ teaspoons Pink Himalayan Salt, Or More To Taste
Preparation
You will also need:
1. A food dehydrator, or oven on very, very low setting (a dehydrator with temperature control recommended).
2. Patience, about 8-10 hours worth.
Remove kale leaves from stem, leaving them in large chip-size pieces; discard stems or save for smoothies/juicing. Wash in cold water and drain (it’s okay to leave them a little bit wet; they don’t have to be perfectly dry).
In a large bowl, add in nutritional yeast and water, plus pink Himalayan salt (or salt of choice); mix together until it’s a sauce consistency. If you want to make them plain, skip the nutritional yeast.
Toss kale leaves around in nutritional yeast sauce, making sure to coat them well. Add them to your dehydrator trays lined with nonstick liners such as nonstick dehydrator sheets or nonstick foil or parchment paper. If using the oven method, add to baking sheets lined with similar nonstick liners. Lightly sprinkle more salt to taste over the kale once it’s on a tray.
Place trays inside dehydrator set to 95ºF; dehydrate for 8-10 hours or until chips are crispy. If using the oven (which I haven’t done successfully), set to 170ºF with the oven door open; bake until chips are crispy. I don’t particularly like this method because oven temperatures vary greatly and the last time I tried, the kale pretty much turned to dust.
Store chips in an airtight container in a cool location to avoid moisture in air rehydrating them.
Makes 4-6 servings. Or 1 greedy one.
