This weekend was a perfect fall weekend in Vermont, my husband and I took advantage of the beautiful weather and spent Saturday morning at the farmer’s market where I purchased some beautiful, local, organic kale. I love kale as part of any meal, in tofu scramble at breakfast, a massaged kale salad at lunch and steamed kale with beans and grains for dinner. I also love kale as a snack. It is the perfect healthy replacement for any chip craving, just season and bake or dehydrate! Here is my favorite recipe for kale chips:
Sweet and Spicy Kale Chips
- 1 bunch of kale (green, lacinato, red Russian), ripped into chip sized pieces, rinse and dry
- 2 dates
- 3/4 cup water
- 1/2 cup cashews
- 1/4C nutritional yeast
- 1T lime juice
- 1/2-1t chipotle chili powder or regular chili powder*
- 3/4t garlic powder
- 3/4t paprika
- 1t shoyu (can substitute soy sauce, tamari or Braggs)
*Start with 1/2 teaspoon and add more to taste; chipotle chili powder can be too spicy for some.
- Place the ripped kale in a large bowl. Place the dates through shoyu in a blender and process until smooth; pour over the kale.
- Massage the sauce into the kale until evenly distributed.
- Dehydrate method: Place on dehydrator trays and dehydrate at 118F for 10 to 12 hours (however I doubt that once you start check in them every few hours that there will be any left by the time the days over). Oven method: Preheat oven to 350F. Place the sauced kale on a baking sheet and make for 12-15 minutes until the kale chips are crispy but not burned.
Other tasty seasonings include:
- Onion and Garlic: splash of tamari, splash of olive oil, dash of onion powder and dash of garlic powder; massage and dehydrate or bake.
- Plain Jane: splash of olive oil and a sprinkle of sea salt; massage and dehydrate or bake
- Spicy Cheesy Kale Chips: Massage with this cheesy sauce and dehydrate or bake. (To make these chips cheesy without the spice omit the crush dried chili flakes and the fresh chili peppers.