Kale is truly an amazing vegetable. High in Vitamins A, C, and K, kale is an anti-inflammatory and is full of both antioxidant and anti-cancer nutrients (in the form of glucosinolates). Though many folks like it raw, steaming or cooking make the nutrients more available for your body. Kale chips are widely available in stores–and are incredibly expensive. This costs about $4 to make, even less when kale is in season. Use organic when possible.
Preheat the oven to 325 (or better yet use your dehydrator. Set to 120 for approx. 2-3 hours).
Wash and dry an entire bunch of kale. It doesn’t matter which variety you use.
Cut the inner ribs off the leaves. Tear each leaf into 3-4 pieces.
(These proportions are for a small bunch. Double when you get one of those mammoth, end of the summer bunches.)
Mix together until smooth:
2T of Brewers Yeast. I use Bob’s Red Mill which is GF
1/3 to 1/2 C Cashew butter (You could use any nut butter but cashew is really YUM!)
2T either GF, low salt soy sauce, or coconut aminos
3T boiling or very hot water
2t maple or agave syrup
You will be tempted to put this into a blender but I wouldn’t recommend it. It’s thick and sticky and you lose much of it on the blades.
Mix the dressing on the kale leaves in a large bowl with your hands. A spoon works, but because the kale leaves tend to curl, you can get the dressing on the leaves better when you get in there.
Line 2 large baking sheets with foil or parchment paper. Lightly coat them with oil.
Spread the leaves on top, working to arrange them so they do not overlap.
Bake for 12-14 minutes depending on your oven and the thickness of the sauce. These go from perfect to burned in a nanosecond so keep your eye on them. You want them to be crisp but not overly browned.
I have not found a way to store them without them getting limp. This does not seem to be a problem since I tend to eat an entire bunch in one sitting. The dressing is also terrific on celery and carrots.