Kale Chips Revisited

I posted before on my blog about making kale chips but I have finally found THE recipe for some “cheezy” ones that are as good as the raw store bought ones. I thought I would share with everyone on here. Thanks to Kathy Patalsky from The Lunch Box Bunch for developing this recipe.

Here is the recipe from her blog:

Cheezy Spicy Kale Chips
vegan, makes about 4-5 cups baked chips
note: this sauce recipe is enough for 2 bunches of kale – but if you only want to make one bunch, you can halve recipe or store sauce in fridge to use later

2 bunches of organic kale, shredded, thick stems removed

1 large bell pepper (red, orange or yellow)
1/2 cup lemon juice
1/4 cup apple cider vinegar
1 whole jalapeno with seeds, remove stem
1 serrano pepper, remove stem
3/4 cup nutritional yeast + extra for dusting
1/8 tsp cayenne
1/2 tsp garlic granules
1 Tbsp agave syrup
1 1/2 Tbsp tamari (or soy sauce)
1 cup soaked raw cashews (water drained)
2 Tbsp sunflower seeds
a few dashes of pepper
1/2 tsp sea salt (I used pink salt) – always salt carefully and to taste
optional: 1/4 cup veg oil (any variety oil will work – olive, grape seed or macadamia nut)

To make:

1. Heat oven to 250 degrees. Lay a piece of foil on a baking sheet and lightly grease. Set aside.

2. Prep your kale by washing and drying very well. Remove thick stems and shred into pieces. The kale will shrink significantly in the oven so your kale pieces should be a few inches in width at least.

3. Add all the sauce ingredients to a Vitamix or high speed blender. Blend on high until smooth. Add more salt/seasoning/heat as needed.

My "cheezy" sauce!

4. There are a few ways to coat your kale. I like to place it in a bowl and pour the sauce over top. Then lightly toss and transfer to baking sheet. Don’t coat the kale too heavily with sauce – the thinner the sauce, the lighter and crispier your chips will be. I think the perfect chips are super thin and light in some spots and heavily cheezy in others. Find the technique that works for you – this may take a few batches of chips! (They will all be yummy though).

My kale coating bowl. I do it in small batches. You can see how thick, creamy and vibrant redish-orange the sauce is…

5. Place kale baking sheet in oven. Turn heat down to 200. My max heat for chips is 250. Baking time for 250 is about an hour. While 200 take 1-2 hours. Maybe longer depending on how you coated your chips with sauce.

My kale chips ready to go into the oven.

6. Remove from oven and allow to cool for at least 20 minutes before removing. Some chips may be perfect and some may need a few more minutes in the oven. I usually remove the “done” chips then return the still soggy ones to the oven. Or I’ll simply eat them war and soggy because they just that tasty.

Kale chips all done!

 

Yummy!!!

2 responses to “Kale Chips Revisited

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