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Smoky BBQ Kale Chips
[Vegan, Gluten-Free]

BG By: Buffy-Ellen Gill

Author Bio

Wholesome family dinners and decadent gluten-free, vegan desserts. Buffy Ellen Gill is the founder of Be... Read More

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Smoky BBQ Kale Chips [Vegan, Gluten-Free]

2-4

Dairy Free

These crispy, crunchy kale chips taste just like the burger rings you had grown up – except they're made with good ingredients. The kale chips are marinated in a combination of tomato, shallot, nutritional yeast, sea salt, with a dash of miso for cheesiness, and a pinch of cayenne for... Read More

Ingredients You Need for Smoky BBQ Kale Chips [Vegan, Gluten-Free]

10.6 ounces kale (cavolo nero or curly)
3/4 cup filtered water
1/2 cup cashews (soaked 2 hours)
1/2 cup sunflower seeds (soaked overnight)
2 tablespoons lemon juice
2 tablespoons nutritional yeast
2 cloves garlic
2 teaspoons liquid smoke
1 tomato
1 shallot
2 teaspoons miso (optional)
Pinch cayenne pepper (optional)

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How to Prepare Smoky BBQ Kale Chips [Vegan, Gluten-Free]

Drain the soaked cashews and sunflower seeds, rinse them, and add them to a blender along with all other ingredients other than the kale.
Blend this on high speed for one minute, until you have a well-blended and creamy sauce.
Pour the sauce over your kale and lightly massage it into the leaves.
Place the kale on a lined baking tray and put the tray into the oven at 300°F for 10-15 minutes or until they're dried and crispy but not brown.
Alternatively, you can keep these "raw" by dehydrating them for 6-10 hours (or overnight) at 105°F until they're dry and crunchy.

Notes

To make these nut-free, simply use 100 percent sunflower seeds. Likewise, if you only have cashews handy you can just use these as well. Watermelon seeds would also be fantastic in this recipe. If you don't have a tomato on hand, half a red capsicum is also delicious. If you don't have liquid smoke in your cupboard yet (and if not you really should - it's amazing), you can replace this with 2 teaspoons of smoked paprika. The flavor won't be quite as strong, but it'll still be delicious. Soaking is ideal to remove enzyme inhibitors on the seeds, and start the sprouting process. You can, however, also use a quick soak method – soak cashews/sunflower seeds for 5-10 minutes in hot or near boiling water, then continue as above for rinsing and draining.