The Chia Cookbook by Janie Hoffman

Author:Janie Hoffman [Hoffman, Janie]
Language: eng
Format: epub
ISBN: 978-1-60774-665-2
Publisher: Ten Speed Press
Published: 2014-09-29T16:00:00+00:00

Preheat the oven to 275°F. Line a baking sheet with unbleached parchment paper or aluminum foil.

Wash the kale and pat dry. Running your fingers down the spine of each leaf, pull the rib loose from the leaf. Discard the ribs. It’s okay if the leaves tear, though they will be easier to handle if you leave them as whole as possible. Set aside.

In a shallow bowl, whisk together the milled chia, mustard, water, nutritional yeast, salt, tarragon, lemon juice, and oil until smooth. Add the kale leaves and toss to coat. (Using tongs helps ensure the mixture is distributed evenly.) Spread the leaves out on the prepared baking sheet. If the baking sheet is too crowded (the leaves are lying on top of each other), use two pans. This helps ensure that the kale gets crispy. Sprinkle leaves evenly with the whole chia seeds. Bake until the kale is pale green and crisp, about 1 to 1½ hours, turning leaves once about halfway through.

Remove the kale-covered parchment from the baking sheet and place on a wire rack. Allow chips to cool. Store in an airtight container for up to 3 days.

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