If veganism were Girl Scouts, I'm pretty sure that making kale chips would be one of those badges that everyone has - like the one for tying your shoelaces successfully and the one they give you just for turning up.
Until the other week, I had a big hole on my vegan uniform where that prized kale chip badge would go. I tried making them once before, and got a few sorry-looking, half-arsed, wilty leaves back in return. They were so grim I thought I was going to get kicked out of the vegan union. No badge for me!
But in the spirit of feeling the food fear and cooking it anyway, I thought it was time to have another go. (Or, to look it another way, I had a load of cavolo nero I didn't know what to do with leering at me from the fridge. Take that, Italian kale!)
I'd also bookmarked a recipe for pizza kale chips that I'd seen on Cadry's Kitchen, and decided to go earn my kale stripes forthwith. Like all good things, it starts with a cheesy, cashewy base. I didn't follow the recipe to the letter but went as close as I could with the ingredients I had (yeah, I got all the cavolo nero I need, tonnes of that shiz, but when I look for hempseeds? Nada!)
Here's the end result:
I loved them. I now get the whole kale chip thing, and why so many blogs so crazy for them. Turns out, it's mainly because they are fantastic. Not just finding-£10-on-the-street good, but remember-where-you-were-when-you-first-ate-them-so-you-can-tell-the-grandkids good.
I'll be making these ones again. Again, and again, and again. Next stop: the Advanced Kale Chip Makers badge!