For the crispy kale chips: Preheat the oven to 275
Preheat oven to 350\u00b0.
Chop kale into 1/2 inch pieces.
Place kale in a large bowl.
With hands massage oil, lemon juice and salt into kale.
Place kale on parchment lined baking sheet.
Bake at 350\u00b0 for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
Cool and serve.
nd discard woody stems from kale leaves. Cut leaves in half
175 degrees C).
Spread kale on a baking sheet. Drizzle
ith baking parchment.
Wash kale. Remove and discard ribs. Dry
For the batter, combine flour, cornstarch,
For the chips.
Peel the root vegetable
Cut kale into 2 to 3 inch
n blender container and whip for a few seconds. While the
drizzle olive oil on the kale, then sprinkle on the nutritional
our hands, mix together the kale and marinade, massaging gently.
Wash and dry your kale. If you prefer, you can
re soaking, wash and trim kale, removing the woody spines and
he kale, still slightly damp, and cook, stirring occasionally, for about 3
o 200 degrees.
Wash kale and remove the stems. Rip
Rip the kale from off the stalks (discard
Preheat oven to 200 degrees F (95 degrees C).
Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
Spread kale onto baking sheets.
Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.
Combine the kale pieces, olive oil, lemon juice, and sea salt in a resealable bag. Seal and massage the mixture for 3 minutes. The kale will be starting to break down a bit. Drizzle the honey over the mixture and again massage gently for another 3 minutes; the kale will now be half the bulk you started with.
Lay flat and even in a food dehydrator; cook at 115 degrees F (46 degrees C) until crispy, about 8 hours. Alternately, you can bake in an oven at 145 degrees F (65 degrees C) until crispy, 4 to 5 hours.
ixture looks creamy. Add the kale and toss to coat.
Remove hard stalks from kale and set aside in a mixing bowl.
Add remaining ingredients to blender and process until smooth, adding a little bit of water or more lemon juice if needed.
Pour sauce over kale and mix until evenly coated.
Lay out on parchment paper and dehydrate on low for about 10 hours, turning over halfway through--OR bake at 300F for 30 minutes, flipping over halfway through.