I’ve been wanting to make homemade Kale Chips for a while now, so yesterday we had a beautiful snow day…which was perfect for making these little, slow-cooked goodies. These chips are best to make on days when you’re home and busy with something else. They have very little prep, but to really get them crispy and light, you have to bake them on a low temperature for 3-4 hours. So it’s definitely a process that requires a chunk of time and some patience.
- 1 big bunch of kale, washed, dried and de-stemmed into large pieces
- ½ cup garbanzo bean flour
- ½-3/4 cup water
- 2 tablespoons olive oil
- 1 tablespoon cashew butter or tahini
- 2 tablespoons tamari
- 1 teaspoon black pepper
- 1 teaspoon all purpose seasoning of your choice
- ½ teaspoon salt or to taste
- Pre-heat oven to 225 degrees fahrenheit. Foil 12x17 inch baking pan.
- In a large mixing bowl combine all dry ingredients, and then whisk in all wet ingredients.
- Add kale pieces to bowl and toss until each piece is coated thoroughly.
- Place coated kale on foiled baking sheet, making sure that each piece is laying flat and not overlapping.
- After the first 1½ hours, check kale and gentle flip the pieces, place back in over and check every hour until kale is crispy and light. It can take between 3-4 hours, depending on how your oven does baking.
GLUTEN FREE: Completely GF!