Tangy Kale Chips by Vince's Market

30 minute Tangy kale Chips, perfect to keep on hand for a late night snack!

INGREDIENTS
1 tbsp tahini
1/2 cup cashew nuts (soaked for 1 hour)
2 tbsp nutritional yeast flakes
2 tbsp lemon juice
1 tsp spirulina powder (optional)
1 tsp garlic salt
1 large head of kale torn into chip size

METHOD
Preheat oven 150 degrees or set dehydrator to 115 F
Blend the tahini, cashew nuts, nutritional year flakes, lemon juice, spiraling, garlic salt and 2-3 tbsp water to create a thick sauce.
Place kale in a large bowl and pour over the tahini mixture. Massage the sauce into the kale using your hands-the kale will begin to wilt. Coat well.
Grease a baking sheet with coconut oil and arrange the kale in a single layer and bake in the oven for 15 minutes – then use a fork to flip chips over to cook 5-10 more minutes until crisp. They should be crunchy.
*If using a dehydrator, spread kale chips onto 2 trays and dehydrate for 8 hours (overnight).
Allow to cool and store in an airtight container.

Видео Tangy Kale Chips by Vince's Market канала vincesmarketontario