With crunch time upon us students in the fast approaching end of the term, I find myself procrastinating by writing about the delicious snack I made yesterday with some kale that was about to go bad. It amazes me how often I check my email and facebook in attempts to escape the gruelling task of writing term papers. I know that nothing interesting has happened in the past 20 minutes, but I insist on taking that micro study break, while sabotaging the time I could be spending doing something more fun. Anyway, here is the recipe I made for cheesy kale chips, inspired by a recipe in Kris Carr’s Crazy Sexy Kitchen. I feel as though I have been posting way too many of her recipes, so I modified this one enough to be quite different. She just has so many brilliant recipes! I made healthy fudgey brownies last week that were excellent, and a mango coconut quinoa breakfast cereal that was scrumptious. No joke, get this cookbook, right now.
Ingredients for the cheesy-ness
3/4 cup sunflower seeds, soaked for 4-5 hours
lemon juice from 1/4 of a lemon
Salt and pepper to taste
Optional: 1/4 cup nutritional yeast (I didn’t put this in this time, but oh my glob it would make them even better)
Ingredients for the chips
A bunch of kale
In a food processor I pureed the cheesy ingredients. I de-stemmed the kale (very important: the stem is quite bitter) and chopped it into chip-sized bits. I covered the kale leaves in the cheesy-goodness, then baked the chips at around 200 degrees Farenheit for an hour. It is important not to burn the chips, so keep an eye on them, and you also want them to be crispy and not wilted. The time and temperature may vary, but that was generally what I did. Also, I did not add all the cheese, so depending on how cheesy you like the chips, it may take longer to bake. I will add more cheese the next time I make these.
They were gone within 24 hours.