Cheesy Kale Chips Recipe - Staring Japanese Flowering Kale

These marvellous Japanese flowering kale have been in our growing roster for two years now and we think it’s a keeper. Producing much smaller leaves that range in colour from, purples, pinks, whites to greens. It comes across significantly less fibrous compared to many other kale varieties. Making them perfect for homemade chips. So much so, that it became widely popular amongst our regular market customers at Sylvan Lake this year.

This Saturday at the Old Strathcona Farmers' Market will be one of the last chances to snag a bag or two if you feel like making healthy and tasty chips.

Cheesy Kale Chips

Ingredients

8oz-10oz of kale (two bunches or one of ours)

2 tablespoons of extra virgin olive oil or avocado oil

1 tablespoon of raw honey or Canadian maple syrup

1 tablespoon miso paste

1 teaspoon vinegar (used our nasturtium infused vinegar)

1/3 cup nutritional yeast

Salt and pepper to taste

Instructions

1. Remove the fibrous stems of kale, wash and dry completely!

*If you use the Japanese flowering just remove up to the where the leaf begins, since it is far less stringy than other kale varieties*

2. Mix together the rest of ingredients expect the salt and pepper.

3. Slowly add wet mixture onto your kale in a bowl and mix together. You can use tongs or your hands. I like all the pieces coated well.

4. Layer on dehydrator or baking tray and sprinkle on salt and pepper. I prefer the dehydrator, run it low and slow for about 12 hours - 24 hours, flipping half way. If you use the oven, preheat to 300F. Bake for 10 minutes, flip tray around and continue for another 10 minutes. Keep a close eye on them, it doesn't take much time to over cook. Remove once crispy and crunchy.