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 Easy Kale Chips


If, like most of the VN staff, you attended Vida Vegan Con in Portland last weekend, you're probably in the mood for a week of healthy recipes after eating your way through the City of Roses. This simple kale recipe from VN contributor Kittee Berns deliciously fits the bill. It's so simple, in fact, that you'll have plenty of time left in your day to vote in The 2011 Veggie Awards! Polls close tonight at midnight, so vote while you still can!

Serves 3

What You Need:

1 bunch dinosaur kale, cleaned, de-stemmed, and cut into 2-inch pieces
2 tablespoons tahini
4 tablespoons warm water
1-1/2 tablespoons Bragg's Liquid Aminos
1/4 teaspoon chipotle chile powder
1/8 teaspoon cayenne
3 tablespoons, plus 1/4 cup nutritional yeast, divided
1 medium carrot, coarsely grated

What You Do:

1. In a small bowl, place tahini and mix in warm water tablespoon by tablespoon until smooth. Stir in Bragg's, chili powder, cayenne, and 3 tablespoons nutritional yeast, and mix until smooth. Stir in grated carrot.

2. In a giant bowl, or in batches if necessary, combine kale with sauce. Toss to cover every leaf with sauce and carrots. Add remaining 1/4 cup nutritional yeast, so that it clings to the leaves.

3. Divide kale evenly between two dehydrator trays and dehydrate between 105 and 115 degrees for 3 hours, rotating trays every thirty minutes or so and flipping the chips at least once, until dry and crispy. Or, using an oven, line a lipped cookie sheet with a piece of parchment. Follow the directions for the dehydrator, but when you lay the kale on the tray, try to get it in as much of a single layer as possible. Heat the oven to its lowest temperature. Watch carefully and flip several times at 15- to 20-minute intervals, until dry and crispy.

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