cheesy kale crisps
(courtesy of Julie's kitchen)
1 large bunch of curly green
kale
2 tablespoons coconut oil,
melted
1 teaspoon fresh lemon juice
1 tablespoon tahini
1 teaspoon onion powder
1/4 teaspoon salt
*1 tablespoon nutritional yeast
*2 tablespoons flaxseed powder
Wash
and dry the kale leaves thoroughly (otherwise the flavors will not coat the
leaves). Remove the thick parts of the stem from the kale leaves, and tear the
leaves into large pieces in a big bowl.
In
a small bowl or cup, mix together the oil, flaxseed powder, lemon juice, nutritional
yeast, tahini, onion powder, and sea salt. Pour this into the kale bowl.
Using
clean hands, massage the oil mixture into the kale, gently squeezing and
tossing the vegetables as you go to help soften the leaves. Mix for about 2
minutes until the leaves are evenly coated.
Heat
the oven to 200 degrees. Spread the kale out as flat as possible onto a
couple of baking sheets lined with parchment paper. Bake for 60-80 minutes or
until kale chips are dried out and crispy. Keep a close eye on the kale at the
end of its cooking process to make sure it does not burn.
*Superfood
