Kale crisps with turmeric and sunflower seeds served with beetroot hummus

Kale crisps with turmeric and sunflower seeds. Everyone has heard how crazily tasty kale crips are, and not to mention how incredibly healthy they are, but have you tried them? Yes? I can guarantee that you haven’t tried this version. These crisps are not just super tasty, but also rich and therefor good value for money compared to your normal bag of crisps on a Saturday night.

The spice mix we have used with this batch worked very well for our 4-year-old and the 9- and  the 10-year-old, but it can be spiced up even more for adults (although it’s not necessary).

Kale chips with turmeric and sunflower seeds served with red beet himmus
Kale crisps with turmeric and sunflower seeds served with beetroot hummus

You’ll probably only need kale since the rest of the ingredients are pretty standard in the average Norwegian household. Except perhaps, for nutritional yeast. This vitamin B-12 containing ingredient is like manna from heaven for us vegans. Not only does it sweep the floor with everything else on the market with regards to umami, it also contains folic acid, protein, selenium and zinc, and is relatively cheap. Nutritional yeast can be bought from all the biggest sellers on the Internet.

In this recipe we’re using only 4 tsp, and that’s more than enough to give a cheesy richness for a whole bunch of kale. We kid you not, these crisps are more than your usual crisps, the richness is completely insane. This is thanks to the sunflower seed paste with nutritional yeast that’s massaged into the kale crips before baking/dehydration.

Dehydrator
Kale crisps with turmeric and sunflower seeds served with beetroot hummus
Dehydration of green cabbage
Kale crisps with turmeric and sunflower seeds served with beetroot hummus

Ingredients

Kale crips:

  • 1 head of kale or black kale/lacinto kale/Tuscan kale
  • 240 ml sunflower seeds
  • 150 ml water
  • 4 pitted dates
  • 4 tsp nutritional yeast
  • 3 garlic cloves
  • ½ tsp cayenne pepper
  • ¼ tsp turmeric
  • 2 tsp sea salt/Maldon salt
  • 1 tsp smoked paprika
  • 1 pinch black pepper
  • 100 ml apple cider vinegar

Beetroot hummus (based on Hot Pink Hummus from Forks over Knives):

  • 400 grams tinned chickpeas
  • 2 garlic cloves
  • Juice of ½ lemon
  • 1 tsp tahini
  • ½ tsp salt¨
  • 1 boiled beetroot

This is how you do it:

Kale crisps:

  1. Remove the stalks and ribs from the kale leaves and cut the leaves into smaller pieces. Place them in a bowl and pour over vinegar and salt. Massage the leaves with your hands for about 1 minute. Remember what you learned at the start of this recipe. This type of kale needs a good beating. You dig?
  2. Add the rest of the ingredients to a blender and blend until it reaches a consistency similar to oatmeal porridge.
  3. Massage this porridge like mess into the kale and place the leaves on an oven tray or in a dehydrator.
  4. Bake in the oven for 20 minutes on 150 degrees C, or in a dehydrator on 45 degrees C for 12 hours.

Beetroot hummus:

  1. Add all the ingredients to a blender, and blend until desired consistency. Add some of the water the beetroot was cooked in for an extra kinky colour.

Grønnkålchips med gurkemeie

Kale crisps with turmeric and sunflower seeds served with beetroot hummus

Kale chips with turmeric and sunflower seeds
Kale crisps with turmeric and sunflower seeds served with beetroot hummus
Red beet himmus
Red beet hummus

 

Red beet himmus
Red beet hummus
Kalechips and hummus - Vegan Ground
Kalechips and hummus – Vegan Ground

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