Sunday, August 4, 2013

Kale Chips – Sweet Cheesy Chips, Basil & Garlic Chips

Kale makes the perfect snack food. It’s a great source of fiber and antioxidants, and it’s considered a super food since it’s one of the deep dark leafy greens. Kale is addicting too! It’s perfect in salads, smoothies, juiced, and even as a chip.

Kale can be converted into delicious, crunchy, savory snack chips. All you need is a dehydrator, or low-temperature oven, and some seasoning. Plus, it’s so much more satisfying and less expensive than the brand names found in the grocery store. Here are two of my favorite recipes for kale chips. Enjoy!

Sweet Cheesy Kale Chips
Ingredients:
1 1/2 – 2 red bell peppers (seeded, stemmed and chopped)
1 cup raw cashews (soaked for at least an hour)
1 big red vine tomato (stemmed and chopped)
1 tsp onion powder
1 tsp garlic powder
1 tsp ACV (apple cider vinegar-optional)
1 1/2 tsp sea salt (to taste)
1 T nutritional yeast (a little more depending upon how big the kale leaves are)
drizzle agave to taste
1 huge bunch curly kale (stemmed, and torn into big bite-size pieces)

Preparation:
Combine all ingredients except for the kale into a food processor or high-speed blender. Blend until creamy adding a little water as needed to get a nice, smooth, and creamy consistency (not too thick and not too thin). Place kale into a big bag or bowl, pour sauce over kale and massage into leaves real well. Let marinate for about a half hour. Arrange kale pieces onto dehydrator sheets and place into dehydrator to dry for about 8-12 hours, or until crispy. (If using a low-temperature oven, arrange kale pieces onto wax or parchment paper on a cookie sheet, and place in the oven. Bake a little at a time, checking frequently, until chips are crispy – not burnt). Store kale chips in an airtight container for several days.

Basil & Garlic Kale Chips
Ingredients:
1/4 cup fresh minced garlic
1 cup fresh basil (finely chopped)
1/8 to 1/4 cup EVOO
sea salt (to taste)
1 huge bunch curly kale (stemmed and torn into bite-size pieces)

Preparation:

Place kale in a bowl or bag. Add all ingredients and massage into kale leaves real well. Let marinate for an hour or so. Arrange kale pieces onto dehydrator sheets and place into dehydrator to dry for about 8-12 hours, or until crispy. (If using a low-temperature oven, arrange kale pieces onto wax or parchment paper on a cookie sheet, and place in the oven. Bake a little at a time, checking frequently, until chips are crispy – not burnt). The chips may be a bit oily. You can blot them on paper towels, or enjoy them as is. They go great with salads. Store kale chips in an airtight container for several days.