4 years ago10,000+ Views
The rising popularity of kale chips has resulted in a quick and easy way to pack more veggies into your diet. It also means you have a healthy side for packed lunches, potlucks, and parties. Personally, I was never a huge fan of kale chips until I realized just how many different flavors you can make them - just like the potato chips in your supermarket snack aisle! Here are three of my favorite flavor variations for the standard kale chip. Try them out for a treat that will enhance your skin, body, and mind! ----------------------------------------------------- Sour Cream & Onion Kale Chips 1 - 2 bunch kale 1 1/4 cup raw cashews (soaked for 15 - 20 minutes) 1/3 cup macadamia nuts 1/2 onion 1 cup green onions 1 1/4 cup water 1 - 2 lemons, juiced 1/2 - 1 teaspoon salt 1. De-stem 1-2 bunches of kale, and break into small bite sized pieces. 2. Put all the ingredients for the vegan sour cream and onion sauce in a blender, and blend until smooth and creamy. 3. In a large bowl, pour the sauce over the kale pieces, and mix together until all pieces are covered and coated with the sauce. 4. Spread the kale pieces on a mesh dehydrator tray. and dehydrate at 110 degrees for approximately 8 - 10 hours or until dry and crispy. (Or, in your oven, bake for 12 minutes at 375F.) 5. Store in an air-tight container. Enjoy! ----------------------------------------------------- Curry Masala Kale Chips 1 bunch kale 2 tablespoons olive oil 1/4 teaspoon sea salt 1 teaspoon lemon zest 1/6 teaspoon ground cardamom 1/8 teaspoon ground cumin 1/8 teaspoon ground coriander 1/8 teaspoon ground nutmeg 1/8 teaspoon red chili powder, to taste 1/8 teaspoon ground cinnamon, freshly grated 1/8 teaspoon turmeric 1/4 teaspoon black pepper, freshly ground 1. Preheat the oven to 375°F. Wash the raw kale thoroughly in several baths. Remove and discard the fibrous and older parts of the stems. Break the leaves into 3 - 4" pieces. Pat dry with a towel. 2. To make the masala spice mix, add together the cumin, coriander, turmeric, cinnamon, red chili powder and nutmeg. 3. Drizzle the kale with 2 tablespoons olive oil. Sprinkle with lemon zest, salt, the masala mix and black pepper. Toss well. Massage the leaves to make sure they're well seasoned. Brush 3 baking pans with a little oil. Divide into 3 equal portions and spread the leaves onto the pans. Bake for 12 minutes until dark green and crispy. 4. Let cool to room temperature and serve with nuts such as almonds or pistachios or store the chips in an airtight container until ready to serve. Enjoy! ----------------------------------------------------- Savory Southwestern Kale Chips 2 bunches of kale, de-stemmed 1 cup raw sunflower seeds (or roasted and unsalted) 1/2 cup nutritional yeast 2 tablespoons tamari 2 tablespoons yellow mustard 2 teaspoons chili powder 1 teaspoon garlic powder 1/2 teaspoon dried oregano, rounded 1/2 teaspoon ground cumin, rounded 1 tablespoon lemon juice 1/4 of a medium onion 1 small tomato, chopped 1. Place washed and de-stemmed kale in 1 or 2 large mixing bowls. 2. Finely grind sunflower seeds in a food processor or high-speed blender. Add remaining ingredients (nutritional yeast, tamari, yellow mustard, chili powder, garlic powder, oregano, cumin, lemon juice, onion, and tomato). Blend or process until smooth, scraping down the sides if needed. 3. Pour over kale, and massage into kale using hands or tongs until all the leaves are coated with mixture. 4. Spread out on dehydrator trays with the mesh sheet and dehydrate at 115F for 6-8 hours or until dry. (Or bake in your oven at 375F for 12 minutes.) Store in an airtight container. Enjoy!
nom nom! thank you!
I went weak at the knees when I read curry masala. Sign me up!
I love all veggie chips. They are not just healthier. They taste better, too.
@danidee: I stir fry it with northern beans, garlic, shallots and butter. :)
@Nisfit Me too! The vegan sour cream sounds really interesting!
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