High Protein Kale Chips were the perfect lunch while Andy got the trenches ready for the electric and well to go from their sources to the house. Building a house means moving LOTS of rocks of varying sizes and mountains of dirt to get the drainage right. No point in building a house without proper drainage.
These chips are a super crunchy all in one meal and easy to make.
High Protein Kale Chips:
3-5 leaves Kale (any kind will do)
1/2 cup Green Lentils
2 cups Chickpea Flour
2-4 tablespoons sesame oil
1/2 teaspoon salt
The day before you make the chips:
1. The day before you make these, rinse the lentils. Place in a pot and cover with 2 inches water. Cover and let sit on your counter for 18-24 hours. This takes less than 5 minutes to do.
The next day, when you are actually making the chips:
2. Preheat the oven to 350 degrees F.
3. Drain and rinse the lentils. Shake the colander to get out excess water. Place the lentils in a food processor, blender, or a container that you use with a stick blender.
4. Wash and chop kale.
5. Add the chopped kale, 1 1/2 Cups of the chickpea flour, 2 tablespoons of the oil and the salt. Blend until a uniform pasty dough.
6. Sprinkle the rest of the flour onto a flat surface where you can roll out the dough. Place the dough onto your floured surface and need it. It's a crumbly, sticky dough, so don't worry that it's not perfect. Just roll it out. If the chips are too sticky to pick up, use a spatula and
7. Oil a baking pan, and arrange the chips on the oiled pan. Bake for 10-15 minutes. When they are browned on the bottom and smell good, flip them over. Bake for 5-7 more minutes and turn off the oven WITHOUT opening the oven door. Leave them in the oven to finish crisping up for 20-30 minutes, while the oven cools down. A great energy saving way to bake.