Tokyo Kale Crisps

All you need is:

Bag of curly kale - around 250g (green or purple or mix)

2 tbsp white sesame seeds

2 tbsp white miso

1 tbsp soya source

1 tbsp nutritional yeast

1 tsp rice vinegar

Pinch of black pepper

Here’s what you do:

Preheat the oven on 180C degrees, line large baking tray (1 or 2) with parchment paper. Unless you have a dehydrator you don't need to do any of this.

Remove big chunky stalks from kale and tear big leaves to bite size pieces. Set aside.

Mix all remaining ingredients together in a big bowl (big enough to add kale). Once it's mixed well, place kale inside and massage it well but gently to cover all pieces evenly.

Spread it on prepared baking or dehydrator trays.

For oven users: place the trays with kale to preheated oven and bake it for 10-15 minutes until it's crispy and the edges of the kale begin to brown slightly. Check after 10 min to prevent overburning, if it's not crispy enough bake it for couple more minutes.

For dehydrator users: place trays with kale to dehydrator, set it up for 42 degrees (if you want it raw) for 6-8 hours, or on higher temperature and less hours: 46C for 3 to 4h, 63C for 1 hour. Check crispiness after 5/6 hours (on 42C) and if you are happy with it, it's ready. Time to enjoy your homemade kale crisps.

Storing remaining crisps - very important to place your kale crisps to air tight container, especially if you live in humid environment like me. Otherwise it will loose it's crispiness in no time.

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