By. Dr. Amy Rolfsen ND
So, we all know that kale is just about one of the healthiest vegetables you can eat. It is outrageously nutrient dense, boasting over 200% of your daily vitamin A, 100+% of vitamin C and 600% of your daily vitamin K!! That’s not even mentioning all the other vitamins, nutrients and micro-minerals. If you read the article on eating for your immune system, you’ll realize how important nutrients can be for your immunity.
These chips are a staple in our house. Yes, we do have a lot of kale in our garden. But the main reason I make these all the time is because they are the absolute best way to get my daughter to eat a TON of leafy greens. She loves to help me mix these up, place them on the pans and then, of course, eat them as fast as we take them off the pan. It was actually impossible to get decent pictures of these kale chips because they dissapeared too quickly.
1 large bunch kale (washed and dried)
4 tbsp tahini (sesame butter)
4 tbsp olive oil (3 if your tahini is really runny)
2 tbsp lemon juice
2 tbsp nutritional yeast
1 tsp sesame oil
3/4 tsp salt
- Preheat oven to 280º F
- In a small bowl, mix together all the ingredients except for kale
- Tear the kale into large chunks, removing the main stalk – place in a large bowl
- Pour the sauce over the kale, massage the mixture into the kale until it is well covered and slightly wilted
- Place the kale in a single layer on large pans
- Place pans in the centre racks of your oven. Bake for ~ 10-15 minutes, checking after 10 minutes. The chips are done when they feel light and brittle but aren’t browned
* Cooking time will vary for based on the type of kale you’ve chosen and how saucy each piece is.