Photography by Dawn Langley

Photography by Dawn Langley

Kale crisps are becoming increasingly popular to buy but they are very easy and inexpensive to make. They can be a delicious snack to have on hand and are a guilt free yet munchy addition to lunch boxes.

This recipe is suitable for those on a gluten free, plant based or dairy free/vegan diet or following a paleo lifestyle.

Kale is packed with nutrients but I appreciate that not everyone is a fan of this cruciferous veg. Most people eat it either in a salad, soup or steamed.

The majority of the food I make is classed as ‘raw’ because it is not heated above 115 degrees F or 42 degrees C. Above this temperature, food starts to lose its nutritional value and changes its chemical state.

To achieve the consistency of cooked foods but still keeping them raw, I use an Excalibur 9 tray dehydrator which gently blows warm air over the food to remove the moisture content. It’s a kind of gentle cooking if you like, with all of the nutrients left in.

Kale2If you don’t have a dehydrator, an oven will also work well but you will be cooking out some of the nutrition. That said, it is better to make the kale crisps in the oven rather than not to make them at all.

This recipe uses nutritional yeast which adds a kind of cheesiness to the crisps without adding any dairy. Nutritional yeast is an inactive yeast. It is rich in B-vitamins, folic acid, selenium, zinc, and protein. I buy the one which has added B12 as B12 is hard to find in a pure plant based diet. Nutritional yeast is grown on molasses then dried to deactivate it so it doesn’t react like baking yeast or brewer’s yeast (which is different to nutritional yeast).

You can find my recipe of smokey chipotle kale crisps here on the Great British Chef’s website.

Great British Chef’s – Smokey Chipotle Kale Crisps