Hot & Cheesy Honey Mustard Kale Chips

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Ooooh have I got a secret for you. Do you want to know what it is?

It’s a super easy and tasty way to eat more greens in your diet without feeling like you need to chug a large glass of tasteless slug or work you way through another bowl of salad.

Here you go, my super sexy, fresh from my Power of Food kitchen, wiped together just for you, the one, the only – Hot & Cheesy Honey Mustard Kale Chips!

Did you such say mmmmmmmmmmm. I bet you did and for good reason.

My Hot & Cheesy Honey Mustard Kale Chips will have your mouth watering before the first bite ever hits your taste buds. So quick and easy to make, you’ll never need to spend another dollar of your hard earned money on oily potato chips every again.

For less then $5 you can have a super large bowl of your own Hot & Cheesy Honey Mustard Kale Chips without any guilt. Who knew snacking could be so tasty and guilt free. YOU DO KNOW!

Ingredients

Makes one very large bowl of  Hot & Cheesy Honey Mustard Kale Chips

1 bunch of kale
2 tablespoons tahini
1 teaspoon ginger – grated
1/2 teaspoon turmeric –  grated or powder
1 tablespoon local honey
2 tablespoons hemp seeds
2 tablespoons mustard
pinch sea salt
Juice from one lemon
pinch of chili powder
1/4 cup water

How To Prepare

Place all your ingredients except your kale into a food processor and blend until smooth. If your mix is too thick, add more water. You want it to me a bit runny in order to coat all your kale pieces evenly. Place your mix into a large bowl and set aside. Now take your kale and chop it into chip size pieces. In the picture above you will see I have used baby kale, which is ideal for making the perfect chips. Once chopped, place you kale into your large bowl with the mix and using a spatula, mix together until each piece is coated on both sides. Once coated, place each piece of kale separately onto teflex sheets and dehydrate for 12 hours at 115. If using an oven, place each piece of kale separately onto parchment paper and bake at the lowest temperature on your oven for 30 minutes. Keep baking until your chips are dry on both sides.

Store any leftovers in an airtight glass container in your cupboard and eat within 24 hours.

What a great way to eat more greens while having fun doing it. EVEN THE KIDS WILL LOVE THEM! 

My Hot & Cheesy Honey Mustard Kale Chips make the perfect snack for watching the big game or your next movie. I dare you to give them a try. Your world will never be the same again. Oh yeah! 

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About Adam Hart

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.

Comments

  1. I’m making these right now! Didn’t have any tahini so I made the weirdest substitution ever: nutritional yeast. They’re in the oven now at 170f – the lowest my oven can do. I’ll let you know how they turn out.

    • Adam Hart says:

      Ya you are Amy. How did they turn out? Nutritional yeast is actually a very popular addition to kale chips in order to give them a cheesy flavour. I am sure they were delicious.

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