Kale Chips

Garden member Mikaila Palmer made these delicious treats

Vegan kale chips

283 g chopped kale leaves, washed, thoroughly dried (stems removed)30 ml grape seed, olive or avocado oil1/4 cup / 30 g raw cashews, soaked in water for 2-4 hours2 Tbsp / 14 g raw or roasted (unsalted) sunflower seeds6 Tbsp 18 g nutritional yeast, divided1/4 tsp each salt and black pepper1 tsp garlic powderoptional: good  pinch cayenne pepperPreheat oven to 150 degrees centigrade.Add kale to a large mixing bowl and drizzle with oil. Use hands tomassage the kale to soften its texture and disperse the oil. Set aside.Add cashews, 4 Tbsp nutritional yeast, salt, pepper, garlic pepper andcayenne pepper (optional) to a food processor or blender andblend/pulse into a fine meal, scraping down sides as needed.Add spice mixture to the kale and toss with hands to distribute,working it into the grooves so it's thoroughly coated.Divide kale between 2 large baking sheets and spread into an even layer.Sprinkle the kale with remaining 2 Tbsp nutritional yeast and bake for15 minutes. Flip kale then Bake for a further 5-10 minutes, untilchips are crispy and golden brown. Watch carefully to ensure theydon't burn.Let cool slightly before enjoying. Chips start losing their crispnessafter 24 hours

Parmesan kale chips

300g kale washed, stems removed and roughly torn15ml 1 tbspn Extra Virgin Olive Oil1/2 cup parmesan finely gratedTo taste sea salt and pepperStep 1: Preheat a fan forced oven to 190C.Step 2: Place the kale, Olive Oil and parmesan onto a mixing bowl andmix together well until each piece of kale is coated with Olive Oil.Step 3: Spread the kale leaves out onto a baking tray lined with bakewell paper, place into the pre-heated oven and cook for 15 minutes oruntil crispy.Step 4: Remove from the oven and place the kale chips onto paper toweland allow to cool for three to four minutes, then transfer to aserving platter and season with sea salt and freshly cracked blackpepper.