Make Kale Chips 2 ways
Make Kale Chips 2 ways
Make Kale Chips 2 ways
These recipes are very similar in that are great to make in a dehydrator. Alternatively, you may adapt the recipes to make kale chips 2 ways, in the oven as well, but I don’t recommend using an oven for optimal nutrition. In short, you may use an oven if you can get the temperatures as low as 115 degrees.
While I am writing this, the weather is still cold and fresh vegetable varieties aren’t as easy to find. This is exactly why I love to have kale on hand. It can grow in some winter climates and is usually pretty available to eat fresh in salads, soups or dehydrated as chips!
Keep it Nutritious!
Admittedly, kale is very earthy and “green” tasting. This type of taste doesn’t always go over well with kids or adults, so often people try to hide it in soups and cooked dishes. For the most part, this isn’t the worst idea but it really doesn’t capitalize on the best parts of kale… the nutrition! Stop hiding it… its time to showcase kale!
Simply put, Healthline lists a multitude of benefits that kale contains. Kale is low in carbs and contains several important nutrients, including vitamin K, vitamin C, and manganese. In addition, kale contains several antioxidants too, that help fight sickness and disease!
I really need to write a blog on growing kale. I’ll link this article to that when I do! In the meantime, get seeds to grow kale, here.
Hard to Fail Kale
First Recipe Ingredients (Hard to Fail Kale)
A large bunch kale
¼ cup olive oil
2 tablespoons lemon juice
A Tbsp + a little more of salt
Knarliest Kale
Second Recipe Ingredients (Knarliest Kale)
A large bunch kale
¼ cup olive oil
3 tablespoons nutritional yeast
2 tablespoons lemon juice
½ teaspoon cayenne pepper (optional)
¼ cup raw pumpkin seeds or sunflower seeds (alternative: canned pumpkin)
Small to one half of jalapeno, seeded and quartered (optional)
salt and pepper to taste
INSTRUCTIONS for 2 Ways to Make Kale Chips
Combine all of the ingredients, except the kale, salt and pepper into a blender or food processor. It is a small amount so you may wisk it as well.
Blend the dressing with a few pulses, don’t over blend. It is ok that the seeds stay a bit under blended. Set aside.
Remove the kale from the stems, ripping it into bite size pieces. It will shrink dramatically so err on the larger vs smaller size. Place kale pieces into a large bowl.
Pour the dressing over the kale and MASSAGE. You want to make sure every piece of kale is covered. I use my hands and get right in there and basically massage the dressing into the kale! I massage the kale for 10 minutes or more.
Lay the kale pieces out on dehydrator pan (with TexFlex if you have, screens if you don’t. Texflex will keep flavors on longer). You will likely need 2 trays. The kale can touch, but you do want only a single layer.
Sprinkle lightly with salt and pepper.
Dehydrate for 4-5 hours. Shuffle it around a bit after 2 hours to keep the chips from overlapping. Dehydrate to liking but I like them before they get too crunchy.
Most Importantly, Storing Your Kale
Store in glass containers and hide them from people (or make extra) because you will like them more than you think!
Shopping List for ingredients (substitutes):
Country Life Natural Foods is a great sources for raw nuts and seeds
Walnuts– raw and soaked (suggested substitute)
Sea Salt (I prefer this brand)
Olive Oil (container with this brand keeps oil fresher)
Optional add-in ingredients/resources:
Recommended Equipment:
Dehydrates nicely in this pan, too
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Admittedly, kale is very earthy and "green" tasting. This type of taste doesn't always go over well with kids or adults, so often people try to hide it in soups and cooked dishes. For the most part, this isn't the worst idea but it really
Ingredients
Recipe 1 (Hard to Fail Kale)
A large bunch kale
¼ cup olive oil
2 tablespoons lemon juice
A Tbsp + a little more of salt
Recipe 2: Knarliest Kale
A large bunch kale
¼ cup olive oil
3 tablespoons nutritional yeast
2 tablespoons lemon juice
½ teaspoon cayenne pepper (optional)
¼ cup raw pumpkin seeds or sunflower seeds (alternative: canned pumpkin)
Small to one half of jalapeno, seeded and quartered (optional)
salt and pepper to taste
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Recipe 2
Instructions
(For both recipes)
Combine all of the ingredients, except the kale, salt and pepper into a blender or food processor. It is a small amount so you may wisk it as well.
Blend the dressing up with a few pulses, don't over blend. It is ok that the seeds stay a bit under blended. Set aside.
Remove the kale from the stems, ripping it into bite size pieces. It will shrink dramatically so err on the larger vs smaller size. Place kale pieces into a large bowl.
Pour the dressing over the kale and MASSAGE. You want to make sure every piece of kale is covered. I use my hands and get right in there and basically massage the dressing into the kale! I massage the kale for 10 minutes or more.
Lay the kale pieces out on dehydrator pan (with TexFlex if you have, screens if you don't. Texflex will keep flavors on longer). You will likely need 2 trays. The kale can touch, but you do want only a single layer.
Sprinkle lightly with salt and pepper
Dehydrate for 4-5 hours. Shuffle it around a bit after 2 hours to keep the chips from overlapping. Dehydrate to liking but I like them before they get too crunchy.
Hide them from people or make extra because you will like them more than you think!
Prep time: 10
Cook time: 4
Total time: 4
Servings: 100
Serving size: handful
Meal type: Sidedish, Appetizer, Raw
Special Equipment needed: dehydrator (see equipment list above)