Store bought potato chips are a favourite snack choice for many but they are loaded with plenty of oil and sodium. Chips are a high calorie and extremely addictive snack that lacks any beneficial nutrients. What if you could still get that delicious crunch along with a flavour that fulfills the salty and sweet cravings? A snack that is also full of anti-oxidants and anti-inflammatory nutrients, loaded with vitamins and minerals, as well as high in fibre. Introducing Kale Chips All Dressed style!
Whenever I feel a cold coming on I load up on cold fighting foods like kale, garlic, onion, lemons, etc. This past month I was fighting a stubborn cold off and on ever since our Salt Spring Island trip. A batch of these chips, along with the Miso Sesame Kale Salad, and several cups of Golden Milk, I think I’ve finally kicked this cold to the curb! Thanks Sandhya for sharing a jar of your golden milk paste with me. I mixed a tablespoon of the paste into a cup of warm almond milk and a tsp of honey, it was a delicious cup of health. I highly recommend trying it next time you feel a cold coming on, along with a plate of nutrient loaded kale chips too!
This snack requires some planning ahead of time if using a dehydrator, as it takes almost two hours in a dehydrator to fully crisp up. You can certainly use an oven as well (I did before my dehydrator purchase) but it will require checking the kale often so they don’t brown as it’ll give it a burnt taste. The prep is fast as the ingredients are simply blended together and massaged into the kale leaves, ensuring to coat each piece. Once cooled store the kale chips in a glass sealable jar to keep them crispy. I never have leftovers though, since I can eat the whole kale bunch by myself after making chips! This all dressed flavour is highly addictive but you can throughly enjoy them guilt free!
- ½ cup Raw Cashews (nut free option, use Sunflower Seeds)
- ¼ cup Nutritional Yeast
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Soy Sauce (soy free option, use Coconut Aminos)
- ½ tbsp Maple Syrup
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Dried Dill
- ¼ tsp Sea Salt
- Pinch of Cayenne
- 1 Bunch of Kale
- 2-3 drops of Liquid Smoke
- Place everything in a blender, except the Kale. Blend until the cashews are broken down into a paste but not completely smooth.
- Wash and de-stem the kale, then tear into large pieces, it will shrink in size once dehydrated or cooked in the oven. Place kale in a large bowl.
- Spoon the cashew mixture into the bowl and use your fingers to massage the mixture onto the kale fully coating each piece. They are ready now to either dehydrate or crisp in an oven.
- Place kale on a dehydrator tray in a single layer. Turn dehydrator to 135 and turn on for about 2 hours. If not fully crunchy yet, add more time.
- Preheat oven to 300. Place kale in a single layer on a lined cookie sheet. Place in oven for 15 minutes. Rotate baking sheet, or flip kale, then place back in oven for another 5-10 minutes. Make sure to keep a close eye on the kale so it doesn't burn.
- Allow the kale chips to cool 5 minutes. Then enjoy!