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Wednesday, May 7, 2014

Roasted Red Pepper Kale Chips (GF Vegan, Low-fat)

Serves: 2 | Cook Time: 45 minutes

Roasted Red Pepper Hummus:
1/2 cup dry Chickpeas
1/2 red Bell Pepper
1 tbs Lemon Juice
1 tsp ground Cumin
1/2 tsp Coriander
1/2 tsp Paprika
1/4 tsp Cayenne
Salt & pepper (optional)

Soak your chickpeas for 8 hours minimum. Drain and rinse. Preheat oven to 400F.
In a small pot, boil the chickpeas uncovered for 25 minutes or until soft. Meanwhile, roast your pepper for the same time.
Drain the chickpeas. Blend while still hot in a food processor with your lemon juice and spices until smooth. Add your pepper and pulse blend.

Kale Chips:
1/2 pound Kale (250g)
3 tbs Red Pepper Hummus*
1 Lemon, Fresh Squeezed Juice
1 tbs Nutritional Yeast
1/2 tsp Cayenne
1/2 tsp Paprika
3 tbs Water

*If you would prefer to simplify things, you can buy roasted red pepper hummus but I can never find one that is oil-free and low-sodium in stores.

Preheat oven to 400F. In a large mixing bowl, add your kale and massage for one minute. Mix your hummus, water and lemon juice. Pour it over the kale and toss, then sprinkle on your spices while mixing.
Spread onto two baking sheets lined with aluminum foil or non-stick covering (Silpat, baking paper, etc). Make sure they do not overlap. Bake for 20 minutes and keep an eye on your chips; they can burn easily but they are so worth the effort.
When done, most will slide of the tray but some may need a spatula. They will be cool enough to eat immediately. Enjoy! :)

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