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Was there kale in your CSA box? Try this. It's yummy.


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Home Cooking

Was there kale in your CSA box? Try this. It's yummy.

CapreseStacy | | Sep 12, 2010 08:43 PM

I am a meat eater. My family raises organic, free-range, grass-fed, [add trendy buzzword of your choice here] cattle. But a certain "trying-really-hard-to-be-vegan" coworker made these kale chips and I loved them. They taste cheesy and crunchy and salty, and make you feel really smug that you are eating a green vegetable that (IMHO) tastes very nearly as good as bad-for-you, fried-in-oil chips. Probably good for dieters, but not for those watching their sodium intake.

I made them with the kale that came in the last CSA box, and I have even purchased kale -- the thicker kind works better -- to make these. I find numerous, very similar variations of it all over the interwebs, mostly on vegan/vegetarian sites (apparently, even people who won't eat anything with a face have little problem ripping each other off without proper sourcing/credit).
Kale Chips
Oven 300°
2 large bunches of kale
1/2-3/4 cup tahini
1/4 cup tamari or shoyu [OP's note: I used soy sauce, I was out of tamari)
1/4 cup apple cider vinegar [OP's note: I used red wine vinegar]
1/2 cup water
1-2 cloves garlic
juice of one lemon
pinch of sea salt
2 tablespoons nutritional yeast [OP's note: purchase at Henry's, Whole Foods, etc]
handful of herbs [OP: whatever you like/have on hand]

Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set aside in a large mixing bowl. Combine all other ingredients in a blender until smooth. Combine mixture with the kale and massage it in with your hands making sure to thoroughly coat all of the kale with the sauce.

Bake at 300° for 20 - 25 minutes or until crispy

One of many sites where I found this or a variation:

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