Recipe courtesy of Chef Doug McNish.
This recipe is a great snack served as a healthy alternative to potato chips or, they can be lightly crushed and added to top your favourite salad for a rich cheesy crunch . You may double or triple this recipe as necessary as the chips will keep well for up to 2 weeks once dry.
Makes enough sauce for 2 heads of kale.
2 cups chopped red pepper, seeds removed
1 cup sesame seeds
1 cup filtered water
1 cup nutritional yeast
1⁄2 cup camelina oil
1⁄4 cup freshly squeezed lemon juice
1 tbsp fine sea salt
2 heads green curly kale, stems removed and torn into 2-inch pieces
In a high-powered blender, combine red pepper, sesame seeds, water, nutritional yeast, camelina oil, lemon juice and salt and blend until smooth. In a large bowl, toss kale with sauce until coated evenly. Place on a non-stick dehydrator sheet and dehydrate at 105°F for 7 to 8 hours or until dry enough to handle. Transfer to a mesh sheet and dehydrate for 8 hours or until dry and crisp.
Allow to cool and store at room temperature in an airtight container for up to 2 weeks.
if you do not have a high-powered blender, first, soak the sesame seeds in warm water for 30 minutes. This will allow a regular blender to make the sauce smooth.
if you do not have an electric dehydrator, use an oven on the lowest setting, with the door slightly ajar and, cook the kale chips for 30 to 45 minutes. Keep a watchful eye on the kale to ensure that it does not burn.