Kale Chips are such a tasty way of satisfying cravings for salty, savory, crunch, while still getting a healthy dose of greens. Buying them from the store is much more costly than making them at home … and making them yourself is easy.
Here’s a basic recipe to get you started … adjust the seasonings to your preferences of the moment. 🙂
Start with a head of Curly Leaf Kale. Lacinto Kale – the flat leaf kale also called “Dinosaur Kale” – will also work for this, but your chips will be very flat and not as crispy in texture.
Wash the kale well and remove the leaves from the tougher spine. The quick way to remove the leaves is to hold the stem at the base and pull your hand upwards, stripping the leaves from the spine. Then break the leaf into smaller bite-sized bits (about 3 inches or less).
Add all your kale leaves to a big bowl and massage in the dressing you have blended (see cheese sauce below). Make sure that every bit of the leaf is covered. The Apple Cider Vinegar in the recipe particularly helps the tough cell walls of the kale leaf to break down and get softer so it’s easier to digest.
A very basic recipe can include Apple Cider Vinegar, Salt, Olive Oil, and any other seasonings you desire. Adding nuts or seeds to the sauce makes the coating stick better and the chips can taste more cheesy and filling. Some seasonings we like include cumin, Fiesta Mole, Chipotle (a pinch), and turmeric.
Kale Chip Cheese Sauce
1 Cup Activated Nuts or Seeds.
(Cashews make a cheesier, fatty flavor chip. Sunflower Seeds & Pumpkin Seeds also work well)
2 Tbsp Nutritional Yeast Flakes (for a cheese flavor)
2 Tbsp Apple Cider Vinegar
1 tsp SunFire Salt
1 tsp Garlic Powder
1/2 tsp Cayenne (if you like a little kick)
1 Cup Water
Blend all ingredients until smooth and massage into kale pieces.
Oven Baking Kale Chips
To make kale chips in the oven, spread them on parchment paper on a cookie sheet and set the oven on its lowest setting (like “warm”). Check the chips in one to two hours as they will likely be ready even faster than in the dehydrator.
Dehydrating Kale Chips
Spread the kale chips onto teflex sheets on dehydrator trays and dehydrate at 115 degrees. Check the chips in 5 hours – they may be done enough to eat or require a little moving them around to get all the surfaces completely dry.
Storing Kale Chips
If you don’t eat all the chips as soon as they are done (pretty common) then store the chips in the fridge to maintain their crispness. Even stored in a plastic bag with a desiccation packet they lost some of their crispness and required re-dehydrating.