Let me introduce you to the most addictive healthy snacks you will ever eat.
Everyone, meet the kale chip.
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The Hubby and I have seriously gotten in spats over who ate the last of the kale chips. We have to divide them evenly so as not to risk our marriage, okay maybe that's a bit of an exaggeration, but you get the point. These suckers are crazy mad good!
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| yumm! |
These kale chips are pretty easy to make, fast (if you don't count the overnight dehydrating), and really cheap.
My mom ended up buying a dehydrator after my dad became addicted to my kale chips. She now makes them even more often than I do. As is her style with everything she cooks, she changes the recipe every time she makes them. She has done a salt and vinegar, various spice combinations, and her most common is tossing them in Todd's Dirt Seasoning.
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| before dehydrating |
Apparently you can make kale chips in the oven if you don't have a dehydrator, but the one time I tried (I had loaned out my dehydrator) I burned the heck out of my kale. I would suggest just getting a dehydrator. They aren't that expensive and you can do so much with them! Dried fruit, granola, fruit leather, jerky, dried spices, etc... I have only used my dehydrator once for something other than kale chips, but it was defiantly one if the best wedding gifts we got!
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| after dehydrating |
If you are looking to save time you can get packages of pre-washed kale that has been cut into strips or bite-sized pieces in the bagged salad section of the grocery store. You can also use any and all kinds of kale, rainbow kale included.
I hardly ever measure anything when I'm making kale chips, so the recipe below is an estimation of measurements. You will need to adjust according to your tastes and to the amount of kale that is in the bunch that you bought.
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| omg! doesn't that look so good?!? |
Crispy, Spicy, Cheesy, Raw Kale Chips
1 bunch kale
1 cup grated parmesan and remano cheese blend (or just parmesan)
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/3 cup lemon juice (about)
1/3 cup extra virgin olive oil (about)
Make sure your sink is clean and fill it with cold water. Rip the leaves of the kale off of the stems. Put the stems in the trash and the leaves in the skin full of water. Swish the leaves around in the water a little and then let them sit for about 30 minutes. This will wash the dirt off the leaves and the dirt will sink down to the bottom of the sink while the leaves float.
While the leaves are soaking, mix the spices and grated cheese together and set aside.
After the leaves have sat for about 30 minutes scoop them out and lay on a towel to dry. Pat lightly with a towel to dry. This step is not entirely necessary, you could skip it if you don't have time. It does remove the excess water and allows the flavors to stick to the leaves.
Transfer some of the leaves to a big work bowl, doing this in batches is easier than trying to do them all at once. Drizzel some olive oil and lemon juice over the leaves. Sprinkle some of the cheese mixture over the leaves, don't skimp. Mix the leaves with the oil, juice and cheese mix, rubbing and massaging the leaves and mixing well. This is where the flavors get infused into the kale.
Transfer the kale to the dehydrator shelves, and spread out into one layer. Do this with the rest of the kale leaves.
Put the lid on your dehydrator and turn to 135F. Leave in the dehydrator 8-12 hours or overnight. The chips should be dry and crispy. Let cool and transfer to a air-tight container.
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/3 cup lemon juice (about)
1/3 cup extra virgin olive oil (about)
Make sure your sink is clean and fill it with cold water. Rip the leaves of the kale off of the stems. Put the stems in the trash and the leaves in the skin full of water. Swish the leaves around in the water a little and then let them sit for about 30 minutes. This will wash the dirt off the leaves and the dirt will sink down to the bottom of the sink while the leaves float.
While the leaves are soaking, mix the spices and grated cheese together and set aside.
After the leaves have sat for about 30 minutes scoop them out and lay on a towel to dry. Pat lightly with a towel to dry. This step is not entirely necessary, you could skip it if you don't have time. It does remove the excess water and allows the flavors to stick to the leaves.
Transfer some of the leaves to a big work bowl, doing this in batches is easier than trying to do them all at once. Drizzel some olive oil and lemon juice over the leaves. Sprinkle some of the cheese mixture over the leaves, don't skimp. Mix the leaves with the oil, juice and cheese mix, rubbing and massaging the leaves and mixing well. This is where the flavors get infused into the kale.
Transfer the kale to the dehydrator shelves, and spread out into one layer. Do this with the rest of the kale leaves.
Put the lid on your dehydrator and turn to 135F. Leave in the dehydrator 8-12 hours or overnight. The chips should be dry and crispy. Let cool and transfer to a air-tight container.
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