1 bunch of kale, large stems removed
2 tablespoons of coconut oil (soft, room temperature)
1 tablespoon of hulled tahini
1 tablespoon of lemon juice
2 tablespoons of nutritional yeast
1 teaspoon of tamari
½ teaspoon of chilli flakes
½ teaspoon of cayenne pepper
½ teaspoon of paprika
½ teaspoon of sea salt
Preheat the oven to 160°. Line two baking trays with baking paper. Rip the kale leaves into large pieces. They'll shrink as they cook, so don't go too small. Place in a large bowl. In a small bowl, whisk together the remaining ingredients. Pour over the kale and coat each leaf thoroughly. It's a little messy, but the best way to do this is by ‘massaging’ with your hands. Spread the chips in a single layer on the baking sheets (making sure the leaves aren’t overlapping). Cook on one side for 15 minutes and then remove from the oven and turn with tongs Place back in the oven for another 10 minutes They're ready when the seasonings are dry and the kale is crispy.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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