Kale chips seem to be the Hot Food Thing right now…and they’ve also been on my personal Obsessed with These Yummies list for the last two years. I’m always on the lookout for an ever-tastier chip. Last weekend, I found inspiration for my quest in the form of a side order of onion rings at The Raw Cafe in Detroit. Whatever blend of nuts and spices those crispy puppies were dredged in was culinary nirvana!
I decided to make a batch of kale chips using what I thought was on the onions: sesame, sunflower, nutritional yeast, tamari, and dried herbs. I think I’ve hit the nail at least somewhat on the head here. Or leaf, as it may be. If you happen to try those onion rings and figure out a way to reverse engineer them, by all means please let me know! Together, we’ll crack the code.
Sunflower & Sesame Kale Chips
The amount of seasoning will depend on how much kale you have, so it’s best to keep these general proportions in mind and tailor them to your needs. First, preheat the oven to 325F and cover 2 baking sheets with parchment paper. Rinse kale, whack dry against the edge of the sink (water pretty much bounces off those crinkly leaves), and rip tough ribs away from each leaf. Tear the leaves into small pieces and place in a large bowl.
To make the seasoning, grind equal parts sunflower seeds and sesame seeds (either seed/both seeds can be raw or toasted) with a hearty dash of dried Italian herbs. Add a heaping spoonful of nutritional yeast — it should be about half the amount of the seeds. For example, if you use 2 T. each of the seeds, use 1 T. of the yeast (along with a big dash of herbs). Drizzle kale lightly with tamari*/soy sauce and mix well with the ground seeds. The goal is to have just enough tamari to make the leaves a little bit wet so that the seeds will stick. Too wet, and leaves will never get crispy in the oven.
Spread chips out on baking sheets so that none overlap and bake for 25 minutes or until chips are crispy and starting to turn brown. Eat immediately. You’ll probably wish you had more.
* Be sure to use wheat-free tamari if you’re making gluten-free chips.
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