I was excited to see new season curly kale back at the Farmer’s Market (I know, I need to get out more). I got into making kale chips at the start of the year when whole heads of kale were available from the market – often covered in a slight layer of ice. The stuff now is so much more tender though. My chips were plain, and while nice, I have bought some really nice flavoured ones and wanted to try it myself.
The trouble with so many of the recipes for flavoured kale chips is that the sauce is made with lots of cashew nuts. While I like cashew nuts, I was concerned that it really ramps up the fat and calorie content of this snack.
The first time I made the dressing for the kale served it as a kale salad, but it occurred to me that it might make for lovely kale chips. I popped a couple of pieces on the dehydrator alongside the plain ones, and these were born. I don’t think I will go back to making plain ones while I have the ingredients in my cupboard.
Cheesy Kale Chips
- 100g curly kale leaves, any thick stems removed
- 75g firm silken tofu (I used Mori-nu)
- 1 tbsp apple cider vinegar
- 10g nutritional yeast flakes
- Pepper, to taste
Simply blend the tofu, vinegar and yeast flakes in a mini-processor. Add pepper to taste. Coat the kale in the dressing. Really rub it into the leaves. Place on a dehydrator and leave for about 8 hours.
I’m not sure if my dehydrator is particularly quick. I put these on before I went to bed – it was really quick – and by the time I got up they were done. I separated it into two portions, and 3 days later the second portion was still just as crispy, so they keep well.
Nutritional information prior to dehydrating (I don’t know how this affects it???): 1 serving: 68 cal, 1.5g fat of which 0.1g saturated, 7.8g carbohydrate of which 0g sugars, 2.1g fibre, 6.5g protein. Calculated by MyFitnessPal