Spicy Cheezy Kale Chips (Nut Free, Seed Free, Oil Free)

Spicy Cheezy Kale Chips (Oil Free)

I finally perfected kale chips!
I like the flavor that comes from the kale once it is cooked, and I used to blanch the kale, dry it, flavor it, and then dehydrate it. It took forever!

This time, I tried a different method.
I massaged raw kale and let the flavors soak for about an hour, baked the chips, and then dehydrated overnight. I got the kale flavor I was aiming for, and they were super crispy just as I wanted.

Spicy Cheezy Kale Chips (GF, Nut Free, Seed Free, Oil Free)

Flavor inspired by Part-TimeHealthNut.com

Prep Time: 20 minutes
Bake time: 12 minutes
Dehydration Time: 8 hours
Total Time: 8 hours 32 minutes

Required equipment: Dehydrator

Ingredients

  • 1 bunch kale
  • 1/2 cup nutritional yeast
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. smoky paprika
  • 1/4 tsp. chili powder
  • 1/8 tsp. cumin
  • 1/8 tsp. cayenne
  • 1/2 cup water
  • 1 Tbsp lemon juice
  • Optional: 3/4 tsp salt
  • Black pepper to taste

Directions:

  1. Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
  2. Wash your kale. Destem the kale by tearing the leaves off from the center stem, then rip the leaves into bite-sized pieces. Dry the kale as best you can. You can do this with a salad spinner or by simply blotting it with paper towels/a dish towel.Place kale in a large bowl, set aside.
  3. Combine spices in a small bowl, and add salt to taste.
  4. Pour water and lemon juice into spices, and stir until a uniform sauce consistency is reached.
  5. Pour your “sauce” over the kale, and thoroughly massage until the all of the kale is covered. Let the kale sit on your counter or fridge covered for about 10 minutes to marinate.
  6. Place the kale on your baking sheet, evenly spaced apart. (Not all of the kale will fit onto one tray. I made 4 batches total. It will vary depending on the size of your tray). Cook for 12 minutes, but watch it closely to make sure it doesn’t burn.
  7. Remove from the oven. Some of the kale will be crispy, while other pieces will feel a bit soggy. This is alright! Once you dehydrate it, the “chip” like consistency will come into play. Let the kale sit on the counter until it cools and can be handled, and then evenly place the kale on your dehydrator sheets.
  8. Dehydrate for about 8 hours at 120 degrees F.
  9. Remove from dehydrator trays and enjoy!
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