Garden member Mikaila Palmer made these delicious treats
Vegan kale chips
283 g chopped kale leaves, washed, thoroughly dried (stems removed)
30 ml grape seed, olive or avocado oil
1/4 cup / 30 g raw cashews, soaked in water for 2-4 hours
2 Tbsp / 14 g raw or roasted (unsalted) sunflower seeds
6 Tbsp 18 g nutritional yeast, divided
1/4 tsp each salt and black pepper
1 tsp garlic powder
optional: good pinch cayenne pepper
Preheat oven to 150 degrees centigrade.
Add kale to a large mixing bowl and drizzle with oil. Use hands to
massage the kale to soften its texture and disperse the oil. Set aside.
Add cashews, 4 Tbsp nutritional yeast, salt, pepper, garlic pepper and
cayenne pepper (optional) to a food processor or blender and
blend/pulse into a fine meal, scraping down sides as needed.
Add spice mixture to the kale and toss with hands to distribute,
working it into the grooves so it’s thoroughly coated.
Divide kale between 2 large baking sheets and spread into an even layer.
Sprinkle the kale with remaining 2 Tbsp nutritional yeast and bake for
15 minutes. Flip kale then Bake for a further 5-10 minutes, until
chips are crispy and golden brown. Watch carefully to ensure they
don’t burn.
Let cool slightly before enjoying. Chips start losing their crispness
after 24 hours
Parmesan kale chips
300g kale washed, stems removed and roughly torn
15ml 1 tbspn Extra Virgin Olive Oil
1/2 cup parmesan finely grated
To taste sea salt and pepper
Step 1: Preheat a fan forced oven to 190C.
Step 2: Place the kale, Olive Oil and parmesan onto a mixing bowl and
mix together well until each piece of kale is coated with Olive Oil.
Step 3: Spread the kale leaves out onto a baking tray lined with bake
well paper, place into the pre-heated oven and cook for 15 minutes or
until crispy.
Step 4: Remove from the oven and place the kale chips onto paper towel
and allow to cool for three to four minutes, then transfer to a
serving platter and season with sea salt and freshly cracked black
pepper.