Monday, September 20, 2010

Kale Chip Recipe..


I should have known better and shared this in the last post. 
I never ate kale till I tried these.
Now, two/three bunches a week is a breeze.


I buy organic kale - but that is my choice.
Wash, dry and tear from the stem - two bunches of kale.
(you can leave the stems on, as I did, but you will find they are very hard.  They do make a nifty handle for your chip though, and can be discarded after you nibble off the leafy part)


This is the original recipe I found on the internet.  I'm sorry, I don't remember where.
You can try this one, or..if you don't want the onions and garlic, omit them.
I love garlic and onion, but for some reason, liked the chips without it.
Nutrtional yeast was a bit tricky to find.  But health food stores will have it, or Whole Foods.
It's apparently a good cheese substitute.  Don't confuse with Brewer's Yeast.
Not the same!


I used:
3/4 cup tahini
1/4 cup tamari
1/4 cup cider vinegar
1/2 cup water
juice of one lemon
1/2 cup nutritional yeast

Mix all the ingredients in a large bowl.  Add the kale and toss so they are coated.
Don't over do the coating - the first time I did this, the kale chips were far to saturated in the sauce.
Still good, but I knew they would be better with less.


I have a dehydrator, and the two bunches filled the five trays.
Be sure and lay the kale flat - not folded over.  They will dry better flat.


Six hours later..
Kale Chips.
They should be very dry and brittle.  They will just crumble in your mouth.
If you don't have a dehydrator, you can use the oven.
115 degrees for 6 hours (says the recipe). 
I'd use parchment under them on a cookie tray.