best ever kale chips.

I am thrilled that the hearty leafy greens are coming into season, full-force. The farmers market was OVERRUN with great options this past week, and I had big plans for the bunches of kale we picked up. 

Kale chips were one of the first things I discovered when I began my raw food experiment a few years ago (it was eight months of food adventuring and a really interesting way to connect with how, what, and why I was eating). Kale continues to be a staple in our home, and when it comes to versatile preparations, this leafy green takes the cake. (Maybe we should change the saying to 'takes the kale' -- anyone? Maybe?)

These kale chips are super easy to prepare. They're incredibly nutrient-dense (lots of great stuff for the body without a ton of calories, no preservatives, trans fats, etc... which regular chips simply can't compete with!). They're also incredibly good and make a wonderful addition to parties. (We recently had a housewarming and these were the hands-down winner, food-wise, for the night. How about the kale-down winner? No? Too much?)

photo 1

This time around, I used lacinato (or dinosaur) kale, but curly kale works as well! I've not tried to make chips out of Russian red or purple varieties, but I imagine they could work, too! Lacinato was a nice option here because it's so dense: it holds up well when coated with sauce. 

photo 2

If you don't have a dehydrator, no worries! You can bake these chips in the oven at 200F (and it actually takes less time). Texturally, they will be a little different than the dehydrated version, but just as yummy. If you will be using a dehydrator, plan ahead: these take 6-8 hours to dehydrate fully. 

kale chips

These are awesome as a snack substitute, a pairing with a sandwich or soup, or to complement a raw veggie pasta dish. Enjoy!

best ever kale chips
Yields 6
Who needs potato chips?
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 heads lacinato kale, washed, hard ribs removed (each piece should be about 4-6" long, so feel free to tear up as necessary)
  2. 1/4 cup olive oil
  3. 1/3 cup nutritional yeast
  4. 1 tbsp sea salt
  5. 1/2 tsp each: curry powder, chili powder, cumin, fenugreek, cinnamon, turmeric, ground coriander
Instructions
  1. Combine olive oil, yeast, salt, and spices in a small bowl and mix until smooth.
  2. Toss kale with mixture in a large bowl. I like to do this in several small batches to ensure it's evenly coated.
If using a dehydrator
  1. - spread onto trays and dehydrate for 6-8 hours at 113F, checking in at about hour #6 to remove any pieces that are fully 'cooked'
If using the oven
  1. - preheat to 200F
  2. - spread kale on baking sheets in a single layer
  3. - bake for 40-45 minutes until crispy
Notes
  1. Store in an airtight container in the fridge.
From The Ground Up Wellness http://fromthegroundupwellness.com/

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2 Pings/Trackbacks for "best ever kale chips."
  1. […] We topped it with already roasted tomatoes, mushrooms, and zucchini, along with a little extra Daiya (because it’s delicious). I am looking forward to trying this recipe again and seeing what other kind of fun I can create with the same basic crust recipe + other add-ins (sweet potato? spices? kale chips?!) […]

  2. […] of my favorite things about cooking with veggies is that they are often more than they appear. Kale can become chips, leafy greens can swap in for bread, squash can become the base for pizza crust, and perhaps my […]

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