Vegan Grilled Bell Pepper Kale Chips // Recipe Week

Welcome to day 2 of recipe week! Today we are making something that I absolutely love when having a craving for something savory; kale chips. You might be thinking 'kale? hell no' but these are amazing and there is absolutely no kale flavor, so don't worry. These chips are the perfect addition to a night in watching a movie or playing board games. They do take a long time to make but a lot of the time is spend in the oven turning crispy.

Servings: 3 // time: 2 ½ - 4 hours incl. drying time

10.5 oz kale (300 g)

2 grilled red bell peppers (140 g)
1 ½ cup zucchini, cubed (200 g) 
1 tbsp. freshly squeezed lemon juice
1 tsp. garlic powder
1 tsp. Himalayan pink salt fine
1 tsp. onion powder
1 tsp. paprika

Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius.

Remove the stem and the seeds from the bell pepper and cut it into strips. Bake in the oven until the skin starts to bubble/ turn brown. Remove from the oven and allow to cool. When cooled, the skin will be loose and easy to peel off. 

Turn the oven down to 120 degrees Fahrenheit or 50 degrees Celsius, hot air.

Place all the ingredients for the sauce into the blender and blend smooth. Set it aside.

Rip the kale into big pieces, discard the stem stems and place the leaves in a large bowl.

Pour the crème onto the leaves and distribute it evenly. This is easiest to do with your hands. Massage until every leaf is coated.

Place the leaves onto 2 - 3 baking sheets lined with baking paper. The leaves must not overlap.

Dry the leaves in the oven for 1 - 2 hours with the oven door ajar.

It may be necessary to flip the big pieces over after 1 - 1½ hours and place them back in the oven to dry further until they are crispy.

Remove the finished chips from the oven and let them cool. As soon as they are cold place them in an airtight container otherwise they will soften.

These are best freshly made.


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