How to Make Cheesy Kale Chips
Mild white miso, nutritional yeast, dulse flakes (a type of seaweed), garlic sea salt and olive oil form the flavoring for these kale chips, and that combination of sweet-sour-salty miso and nutritional yeast lend a soft cheesy flavor to these kale chips. After mixing the seasoning, massaging it into the kale, you simply spread the seasoned kale onto your dehydrator's trays, dry them until crispy and serve. It's impossibly easy.
Using a Dehydrator for Your Kale Chips (and where to find one)
Some recipes calls for roasting kale chips in the oven, but, if you have one, use a dehydrator. Favoring a dehydrator allows you to maintain even, low temperatures, while drying kale chips in the oven runs the risk of cooking them through or unevenly. Never mind that good quality dehydrators can be used for many, many things: super green veggie powder, homemade fruit roll-ups, herbs, homemade bouillon, making raw milk yogurt, raising bread.
Kale is rich in antioxidants like quercetin, beta carotene and loads of flavonoids. It is also a good source of vitamin C, minerals, folate and other B vitamins. As kale is so extraordinarily rich in antioxidants, it helps to reduce oxidative stress and may help in the prevention of inflammatory conditions. And if you're no cheesy kale chip fan, try these other kale recipes: kale and white bean soup, kale and chorizo soup, sauteed greens with garlic.
Cheesy Kale Chips
- Combine miso, garlic, salt, nutritional yeast, oil and dulse into a food processor, and process until it forms a smooth paste.
- Working in batches, place kale into a large mixing bowl. Massage kale with the seasoned miso paste so that the paste adheres to the kale leaves. Layer the kale onto a lined food dehydrator tray and dehydrate at 125 F until crispy - about 12 hours.