First in a series of recipes from students . . . Our Chef’s Training Student, Elyse Prince, who blogs as Creative Delites, shares this excellent recipe for kale chips, a hot commodity in the vegan zeitgeist.
These pesto kale chips are crispy, crunchy goodness. Yes, kale is a lean-mean-green nutritional powerhouse, chock-full of vitamins and calcium, but more importantly it tastes particularly good baked in fresh pesto sauce. Just tear the kale up, toss it with pesto or your own favorite marinade, dehydrate it in the oven, and enjoy it as a snack!
Pesto Kale Chips Recipe
Inspired by Meghan’s Crispy Crunchy Kale Chips
The marinade (makes about 1 ½ cups):
2 cups loosely packed basil leaves
2 medium cloves of garlic, minced
¼ cup raw walnuts
1/4 cup sesame seeds
1 teaspoon sea salt
1 teaspoon fresh lemon juice
4 tablespoons extra virgin olive oil (or more if needed)
1 large bunch kale, stemmed and torn into bite-sized pieces
pinch sea salt, or more to taste
- Preheat oven to 150°.
- Place all marinade ingredients in a blender or food processor and process until smooth. Add oil as needed just to blend.
- With your hands, mix together the kale and marinade, massaging gently. Sprinkle kale lightly with sea salt.
- Transfer kale to large baking sheet.
- Place in oven. Bake for 30-40 minutes or until kale chips are perfectly crispy and crunchy.
(Baked kale chips pictured above).