Kale Chips – one of my favorites!
This is one of my absolute favorite recipes (and my granddaughter and daughter-in-law’s as well). It is adapted from a recipe in The Way of Happy Living by Sarah Avant Strover (super interesting book BTW). I get asked for the recipe over and over again so though I’ll publish it here. I hope you enjoy these as much as we do!
- 2 large bunches of organic curly green kale
- 4 tbsp freshly squeezed lemon juice (approx 2 lemons)
- 2 tbsp nutritional yeast (buy this in the bulk section at Ingredients)
- 2 tbsp raw almond butter (the brand I buy is New World Natural Foods)
- 2 tsp garlic powder
- 2 tbsp tamari (I buy the wheat free)
Tear curly part of kale away from the stems (and compost or juice the stems), wash really well and spin really dry in your salad spinner. Mix together the remaining ingredients and pour over the kale leaves. Massage the dressing into the leave with your hands, massaging them to soften them up a bit. Make sure that all the leaves are covered.
You have two options for cooking…
1. Dehydrator* (this is how I do it). Spread the coated kale leaves onto your dehydrator trays and dehydrate for 10 to 12 hours – rotating trays once in a while.
2. Oven. Line a couple of cookie sheets with parchment paper (easy to clean up) and bake for 15 to 20 minutes at 350 degrees – watch them carefully!
Kale chips are full of iron, calcium and fiber! Enjoy!
*You don’t need a fancy dehydrator – I bought my 1st one at a church rummage sale, never used (1988 model) for $25 and it’s made a tonne of crackers, chips and lot’s more!
Kale is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.