“Cheesy” Kale Chips
(preheat oven to 250 degrees (NO HIGHER) and line 2 large cookie sheets with parchment paper)
2 large bunches of kale (stems removed – thoroughly washed and thoroughly dried)
1/2 cup raw tahini
1/4 cup olive oil
1/4 cup Braggs liquid aminos (you may substitute with Tamari)
1/4 cup apple cider vinegar (do NOT use another type of vinegar)
1/4 cup nutritional yeast (for cheesy flavor)
2 fresh garlic cloves (finely minced)
1 teaspoon onion powder
1 teaspoon pure maple syrup (any grade)
Hand tear the prepped kale and place in a large mixing bowl.
Combine all the remaining ingredients in a blender or food processor and puree until smooth. Pour the mixture over the kale and toss until all of the kale is evenly coated. Take a full couple of minutes to do this.
Arrange the seasoned kale in a single layer on the parchment lined cookie sheets. Bake at 250 degrees for about 4 hours, rotating the cookie sheets every hour. Do not rush the process and bake at a higher temperature, you want low and slow. Start watching carefully at the 3-1/2 hour mark, so that you don’t overcook the chips. While kale chips are a culinary treat when baked just right, if overcooked they take on a bitter, burnt taste that you can’t overcome. So watch them carefully during final cooking time. Remove from oven and let kale chips cool completely. Store at room temperature in a tightly sealed container.