Love the kale chips I made a few days ago, but I also came up with a new, spicy version using real (vegan) sour cream, garlic, chili flakes, and toasted sesame oil. They are to die for! Caution: seriously addictive!
Spicy Asian Kale Chips:
- 2 TB grapeseed oil (or canolo oil)
- 1/4 cup vegan sour cream
- 1 TB bragg amino acids
- 1 ts toasted sesame oil
- 1/4 cup filtered water
- 1 TB apple cider vinegar
- 2 garlic gloves, peeled
- 1 ts grated ginger
- 2 TB nutritional yeast based chipotle parmesan (or nutritional yeast)
- chili flakes
- 1 bunch of curly kale or tuscan, washed
Blend all the ingredients (besides the kale) in a blender to a real smooth, but slightly liquidity consistency. Destem each kale leaf, and rip the leaf in ‘chip’-sized pieces. Placel the kale pieces in a large mixing bowl and pour the marinade over the them, and mix the marinade into the kale pile using both hands (yes, it is slightly messy). Make sure to massage the marinade into each leaf. Distributed the kale chips on the sheets of the dehydrator; avoid overlapping leaves because they take longer to dry and crisp up. One bunch of kale filled exactly one dehydrator with 5 trays to the brim. Dry on 105F for ca 12h. Store in an airtight container.