Hands up if you’ve been pilfering from your kids’ Halloween bags. Hands up if you “accidentally” bought too much candy and now you have a plethora of Rockets and Hershey’s bars in the house. Hands up if you’re feeling like all those fun-sized treats are not so fun when it comes to your pant size.
Have I got a nice, cleansing recipe for you! Kale, everyone’s favourite cruciferous superfood, is even more fabulous when eaten in chip form. Everything is more fun in chip form, am I right? These kale chips are so addictive you will find yourself alone in the kitchen, scarfing down the entire batch, and that’s perfectly okay. I just ate an entire head of dehydrated kale has a much different ring to it than I just ate an entire Costco-sized bag of salt and vinegar potato chips.
Game Changer: Kick-Ass Kale Salad Recipe
Kale is simply amazing for your body; it’s full of Vitamins A, C, and K, as well as phytochemicals and antioxidants. Phytochemicals! Antioxidants! Eating kale is practically like going for a run. Or something. Plus, these kale chips are wonderfully tasty and will satisfy your savoury cravings without the regrets that come from rummaging through the treat bags to find all the fun-sized potato chips. Not that I would know this, personally.
Below are two ways to prepare kale chips. For the longest time I was a die-hard strictly tahini-and-lemon girl, but lately I’ve been experimenting with different flavour combinations. I can’t decide which I prefer, so you get both recipes today. Phytochemicals AND two-for-one kale chip recipes? It’s your lucky day!
A little note about nutritional yeast: not to be confused with baker’s yeast, nutritional yeast is flakey, yellow, and has a cheese-like flavour. It can be found in any health food store. Also, I typically use a food dehydrator to make these, but for years I used a low setting on my oven, prior to obtaining said dehydrator; both methods work well for making kale chips.
Ingredients
Lemon-Tahini Kale Chips
Remove the curly, leafy portion of the kale from the stems and cut into bite sized pieces. Place in a large bowl.
Mix tahini, water, lemon juice, nutritional yeast, and garlic until smooth.
Pour dressing over kale and, using your hands, massage into the kale pieces until evenly coated.
If using a food dehydrator: spread kale evenly on the racks, dehydrate at 125 degrees for 5-6 hours until kale is dry and very crisp.
If using an oven: spread kale evenly on baking sheets (that have been sprayed with cooking spray to prevent sticking) and bake at 200 degrees for 2-3 hours until kale is dry and very crisp.
Zesty “Cheese” Flavoured Kale Chips
Remove the curly, leafy portion of the kale from the stems and cut into bite sized pieces. Place in a large bowl.
Mix together nutritional yeast, onion powder, garlic powder, mustard, chives, parsley, salt and pepper.
Using your hands, massage olive oil into the kale pieces until kale is evenly coated.
If using a food dehydrator: spread kale evenly on the racks and sprinkle with seasoning mix. Dehydrate at 125 degrees for 5-6 hours until kale is dry and very crisp.
If using an oven: spread kale evenly on baking sheets (that have been sprayed with cooking spray to prevent sticking) and sprinkle with seasoning mix. Bake at 200 degrees for 2-3 hours until kale is dry and very crisp.
Pour yourself a glass of red and settle in with a big bowl of kale chips, and just think of all those antioxidants! You will have forgotten all about the fun-sized chocolate bars in no time at all.
Want even MORE kale? Try Lara's amazing Kale Pistachio Pesto Recipe or Lesley's Kale, Apple, and Cucumber Salad.
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