Kale chips

by Edward Daniel 21 February 2014

written by Edward Daniel 21 February 2014

Vibrant earthy nutty crispy kale with citrus lemon, olive oil, sea salt and roasted sesame seeds; Kale Chips.

Find your balance with something unwaveringly crunchy. And, relax

This dish will breach your beliefs that vegan food can’t be super tasty.

Make this:

When you’ve got seeking a light canopy to go with your appetisers and before you lounge into your main meal
When you’re loafing in front of the telly about to watch your favourite movie; a healthier snack to munch on will do you asunder
When you’re looking for a salad topper/garnish as you’re about to serve your main dish

Kale Chips was inspired when hanging out with my new vegan friends. So, easy to put together and nourishingly tasty. It’s another way to get kale in and spruce it up.

Kale Chips are vegan, paleo and gluten-free. For raw, use unroasted sesame seeds and a dehydrator.

What equipment to use

For this recipe, I suggest:

Dehydrator or oven

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Serves: 4 Prep Time: 15 nins Cooking Time: 5 mins 5 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

200g fresh kale
1 tbs lemon juice, freshly squeezed and zest
1tbs olive oil
½ tsp sea salt
2 tbs roasted sesame seeds

Instructions

Tear or cut the kale into bite-sized chunks. Remove the spines if not to your liking.
Slightly and gently massage the kale for about 30 seconds. This will release enzymes, softening the kale.
Toss in the lemon juice, oil, sea salt and sesame seeds.
If looking for live food, dehydrate the kale at 43 degrees for 2 to 6 hours but watch after a couple of hours to see if they have turned crispy. If you prefer to bake, preheat oven to 120 degrees (or if you have a convection oven to 100 degrees) and bake for 20 to 25 minutes but check after 15 minutes to see if crispy. It is much easier to control with timer and regular inspection. The issue is that you don’t want it to burn – so, essential to keep an eye on this.
Serve

Kale Sesame Seed