Ingredients
- 180 g curly kale leaves
- 1/4 cup nutritional yeast
- 2 tbsp dried Sriracha
- 1/2 tsp garlic powder
- 1 tsp sugar
- 1 tablespoon (15 ml) sea salt flakes
- 1/4 cup olive oil
Instructions
- Separate the kale leaves from the stems by hand-tearing them into chip-sized pieces. Wash the leaves thoroughly and dry them using a clean towel.
- In a mixing bowl, toss together the sriracha seasoning, garlic, sugar, yeast, and sea salt flakes.
- In another sizable bowl, coat the chip-sized leaves with olive oil. Then, add the seasoning mix to the bowl of kale leaves. Mix together to coat well.
- Spread out the coated kale leaves on the dehydrator trays, arranging in a single layer. Avoid overlapping.
- Turn the dehydrator on and set the temperature to 46 °C.
- Dehydrate for about 5 hours or until crispy.
- Allow to cool and store in airtight containers.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 471 kcal | 134 kcal |
| Protein | 19.6 g | 5.6 g |
| Fat | 36.6 g | 10.4 g |
| saturated | 5.1 g | 1.4 g |
| Carbohydrate | 13.2 g | 3.7 g |
| sugars | 6.2 g | 1.8 g |
| Fibre | 12.5 g | 3.6 g |
| Sodium | 3754 mg | 1064 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
