Flax and Kale chips
Ingredients
- 150 g KALE discard coarse ribs
- 3 heaped dessertspoons Flax Farm ground linseed
- 2 dessertspoons tahini
- 2-3 cloves crushed garlic
- 3 tbs nutritional yeast of grated Parmesan cheese
- 1 tsp Paprika
- 1 pinch chilli
- 1 tsp tamari of soy sauce
- 1-3 tbs olive oil or melted coconut oil
- Juice of 1/2 - 1 lemon
- slightly warm water from kettle
Instructions
- Mix all the ingredients except the water and kale.
- Gradually add water until you have made a thick paste of approximately double cream consistency.
- It's easiest to do the next stage in three batches. Place approximately a third of the kale in a large bowl, add a third of your seasoned linseed and tahini mix.
- Using your bare hands massage the kale and linseed mixture thoroughly into the kale. Place on non-stick baking tray/parchment lined baking/roasting tray. Repeat fro rest of kale and linseed mixture.
- Bake for approximately 6 minutes at 180 C fan oven. Turn kale over, give it another 6 minutes. If it is still very gooey reduce temperature and cook for another 10 minutes taking care not to burn. There will be thicker bits which haven't haven't dried through, don't worry they are really tasty!
Notes
If you want to store these use a dehydrator overnight or use your oven at meringue temperature - you may need to leave oven door open slightly - and dry for an hour or more. This will dry the kale to crispy without risking burning.
They can be stored then in sealed food container for several days.