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Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook alternative, healthy whole food cooking with a focus on gut health, SCD & GAPS diets. Barbs has also been able to overcome her own gut health issues through her journey into alternative eating. Please share your ideas, comments and photos at the end of this post :)

Homemade Kale Chips

Dehydrator vitamin K chips!

Do you often get a bit peckish for something savoury? Looking for a healthy and tasty snack that you can call on to fill the gap? How about some crispy kale chips; AKA vitamin K chips?

Kale is especially abundant in vitamin K (famous for fighting cancer). This queen green is crazy good for you! As well as being a powerhouse of vitamins and minerals, kale is high in iron, a rich source of antioxidants, an anti-inflammatory and high in fibre! Quite a list - don’t you think? Even better, dehydrated kale leaves, retain all these nutrients just as if you were eating the raw leaves. What more could you want in a chip? 3 flavours perhaps? Well you got it.

  • Salt ‘n’ pepper
  • Moroccan spice
  • Asian twist

Crispy kale chips are a deliciously different snack for all sorts of occasions. Watch out, the crunch is super satisfying!

homemade kale chips

WHICH KALE IS BEST?

We always recommend organic veggies free from pesticides. We used a bunch of Red kale and Tuscan kale. Both varieties became equally crispy, so we don’t have a preference.

making kale chips

WATCH HOW HERE 


INGREDIENTS

1.  SALT 'N PEPPER CRISPY KALE CHIPS
½ bunch kale leaves

2 tablespoons olive oil
1-2 teaspoons sea salt
finely cracked black pepper to taste (optional)

2.  MOROCAN SPICE CRISPY KALE CHIPS
½ bunch kale leaves

2 tablespoons olive 
1 teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon ground chilli powder (optional)
¼ teaspoon ground cumin powder
¼ teaspoon dried oregano

3.  ASIAN TWIST CRISPY KALE CHIPS
½ bunch kale leaves

1 tablespoon sesame oil
1 tablespoon of olive oil (mix oils together)
½ teaspoon garlic powder
1 teaspoon of sea salt
1 tablespoon sesame seeds (light toasted tastes even better)
¼ teaspoon of Chinese five spice

METHOD

1.  Cut the stems off the leaves. (Save the stems for another dish, or dehydrate and add to a green smoothie powder blend).
2.  Wash the leaves and pat dry thoroughly. A salad spinner does the trick very efficiently.
3.  Prepare your preferred seasoning mix in a small bowl and set aside.
4.  With your finger-tips, rub the seasoned oil over both sides of each leaf. Making sure the oil reaches all the outer curly tips. Do not drench the leaves, a fine coating is all that is needed. 

making dehydrator kale chips

5. Lay the leaves on the dehydrator trays in a single layer and not overlapping.
6.  Dehydrate at 50°C for 8 hours. When the crispy kales chips are done they will have shrunk considerably.
7.  Kept air tight, crispy kale chips stay fresh (and crispy) for over a week.

Love vegetable chips? Click over to these dehydrator beetroot chips with rosemary salt.

PIN THIS RECIPE

homemade kale chips

 

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