Hail the kale, once again!
This wonderful, moorish and incredibly delicious kale chip recipe is nut-free and enriched with nutritional yeast. Rich in minerals, plant protein, fibre; Vitamin’s B and C, this is a wonderful snack for any time of day. Kale is in season in the UK from August- February which is when it is best to purchase and consume.
Ideally this recipe is dehydrated to optimise it’s nutritional value but it can be popped in an oven for the same taste and crunchy snack experience!
Prep and cooking time: 2 hours prep time, 7 hours cooking (with a dehydrator), 15 minutes with an oven
- 350g kale (yellow, white, red and / or green) picked to florets and removed stalks.
For the paste:
- 40g sunflower seeds – soaked for 2 hours
- 1 red pepper – chopped
- Juice of 2 lemons
- 1 dessert spoon of maple syrup
- 1 teaspoon of garlic powder
- 1 teaspoon of turmeric powder
- 2 dessert spoons of nutritional yeast
- A pinch of sea salt
- Soak the kale in a vegetable wash for 15 min to wash to remove any pesticide traces.
- Soak the sunflower seeds in 500ml of water for 2 hours.
- Once the sunflower seeds are soaked strain them to remove all the water.
- Blend all the paste ingredients together in a food processor, Nutribullet or Vitamix until smooth.
- Massage the paste in with with the kale so that it’s well covered.
- Place the kale on the dehydrator racks at 41 degrees for 7-8 hours
- If cooking in an over, line a baking tray with greaseproof paper and evenly spread the kale, roast at 180 degrees C for 10-15 minutes
- Store in an airtight container in a cool, dry place. Avoid direct sunlight
*Using an oven does denature all of the enzymes
Have a look at what other fruit and vegetable produce you can seasonally be eating in February below.