Thursday, March 5, 2015
Nacho Cheese Kale Chips
Ingredients
- 2 large heads curly kale
- ¼ cup tahini
- ¼ cup lemon juice
- ¼ cup + 2 tablespoons grapeseed or olive oil
- 2 teaspoons sriracha (or to taste)
- ½ cup Bob’s Red Mill nutritional yeast
- ¼ teaspoon sea salt
Instructions
- Preheat your oven to 200 degrees F.
- Rinse all of the kale leaves and pat them dry with a paper towel. Remove the leaves from the stems, keeping the leaves large. Discard the kale stems, feed them to your dog, or put them in smoothies.
- In a small bowl (or blender), combine the remaining ingredients and mix until a thick paste is formed.
- Use your hands to massage the "nacho cheese" mixture into the leaves, covering both sides. Place leaves in a single layer on two large baking sheets.
- Bake for 1 hour, flip the leaves, then bake for an additional 45 minutes to 1 hour.
- Snack to your hearts delight!
By Julia Mueller
Source: http://www.theroastedroot.net/nacho-cheese-kale-chips/
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