Crispy Kale Chips

I have a confession....I never enjoyed kale when I was growing up. Maybe it was because it was because I usually lived in warmer climates and it wasn't around much.  The only way I ever had this vegetable was severely overcooked in soups, and it was often still tough and always flavorless.  Then, I 'rediscovered' it as an adult and have had a wonderful time learning the difference in the varieties, and discovering new and flavorful ways to prepare it!

Who doesn't enjoy a crispy, slightly salty snack occasionally?....and wouldn't it be great if it was also super healthy for you? This snack also has the added benefit of being able to make it in the dehydrator (if you so choose), and have all the nutritional benefits of 'raw' food! It is easy to say, "eat your greens" when they are this good!  There is only one problem with these tasty treats.....They never last more than a day before they are all gone!  


Crispy Kale Chips

Ingredients:

- One bunch of kale: Washed and dried thoroughly, center stems removed if large and too tough (either curly or lacinato—they’re both good, but for texture, I prefer curly…and a ‘bunch’ is always subjective….sometimes I use the tender baby kale, in which case the center stems don’t have to be removed).  Tear or cut into about 3 inch pieces, but if baby kale is used, you can skip this step.  

  (NOTE: I have to stress how important it is that you make sure the kale is thoroughly dry! Otherwise, the chips will turn out rather soggy.)

Dry thoroughly!  I like to put mine on a towel and let dry naturally for a few hours.

- After the kale is dry....Preheat oven to 275 degrees F. *
- Add about 1-2 Tbsp. sesame oil or olive oil (and this can be more of less, depending on how much kale is in your ‘bunch’)

Mix together with your hands, and Massage your Kale for a bit!!  It loves it!  (Really….who doesn’t like a good massage!!)  It will make it much more tender and crispy!

Next add whatever you want to season with…..Be creative!  Just watch not to put in too much salt/soy as it tends to taste a bit more salty when it is done.

Here are a few suggestions, and you can go spicy, simple, Italian, Indian, Mexican, Oriental, or just salt!  Your imagination is the key!

Ingredients I like to mix and match are:

(Choose one or a few!)

1/3 tsp toasted ground cumin
1/3 tsp paprika
1/8  tsp cayenne (add ¼ tsp for spicier chips)

2 T nutritional yeast (for a slightly nutty, cheesy flavor)

1 tsp onion powder

2 tsp chili powder  (these last 3 above, make a ‘nacho’ flavor!)

½ squeezed lime (the liquid doesn’t make the chips soggy if you have put the oil on first)

½ - 1 tsp sesame seeds
1/8 tsp salt or 1 to 2 tsp. tamari (or soy) sauce (again, oil first and then the 'wet' ingredients!)

…..paprika, garlic powder, curry, etc.!!!

In our home we use Jeff’s special seasoning, called “DAD’s AWESOME Super Savory Seasoning!”  It goes on just about everything because we love it so much.  

Just keep it to a few well chosen spices and make your own blend!  If you choose to add a bit of ‘wet’ ingredients to your kale, the oil you added first will keep it from getting soggy.  Do not use so much spice that it no longer is sticking to the kale and gathering in the bottom of the bowl. The spice taste condenses on the final chip, so light is best. Try a piece of kale with your chosen seasonings (now and then) and see if the taste suits you.

Line a cookie sheet with parchment paper.*

These were dressed with sesame seed, nutritional yeast, cayenne, onion powder, garlic powder and a little Himalayan salt.

Lay ‘dressed’ kale in a single layer on the lined cookie sheet and bake for about 20 minutes or until crisp. If using ‘wet’ ingredients, such as soy sauce or hot pepper sauce, you will want to increase cooking times accordingly and turn the chips to dry thoroughly.  

(Check regularly toward the end of cooking time, as kale chips can go from not-quite-done to overdone quickly if neglected).

YUM!!  

You can eat your 'chips' immediately once cooled.  If you can resist eating the whole batch in one sitting, store you leftovers in an airtight container to keep them crisp for a few days.

 *You might like to use your dehydrator, if you have one.  Using a dehydrator works wonderfully, and gives you all the nutrients of raw food.  Just follow your particular machines directions, and make sure to dry the kale completely.  (I like to dry it for another 5 hours or so, on a low temp, after they seem crispy.)