- 1 bunch Kale
- 1 tablespoon coconut oil, melted
- 3 tablespoon nutritional yeast
- 3 tablespoon pinenuts
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon himalayan sea salt
- 1/2 teaspoon cayenne pepper, (optional)
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
1. Preheat oven to 150C. Line two large baking trays with baking paper.
2. Remove leaves from the stems of the kale and roughly tear it up into large pieces. Wash and spin the leaves until thoroughly dry.
3. Add nuts and spices to mixing bowl and mill 45 sec/speed 5-9 increasing gradually. You may need to scrape the sides down with the spatula and repeat.
4. Add kale leaves into a large bowl. Massage in the melted coconut oil with your hands to ensure each leaf is thoroughly coated with oil. Sprinkle the mixed spices and brewer’s yeast and toss well to combine.
5. Place kale leaves evenly onto the baking trays in a single layer, do not overlap as they will go soggy.
6. Bake in the oven for 10 minutes before rotating the pans and baking for a further 10-15 minutes until the kale begins to go shrivelled and crispy looking.
7. Allow kale chips to cool for 3-5 minutes.
Eat within 2-3 days.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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