Kale is back! In America you can find kale at any moment of the year and they come in all kinds of wonderful varieties. But here in Belgium, we have to wait for the right season and be glad with that one common species. I have to ask my bio farmer to bring some change! And find new organic seeds for my own garden.
I have been craving kale chips since the moment my last bag went up. Even in summer I was fantasizing of which flavor to make with the first kale on the farmers market. I missed it in a lot of recipes, knowing how valuable its content is and how tasteful its flavor.
But first of all I have to tell you how great kale is for your smoothies! Packed with vitamin C, A , E and K, chlorophyll, proteins, Omega 3, vitamin B1, B2, B3, manganese, magnesium, calcium, iron and so much more, kale is a source of smooth health. If you have some trouble with the bitterness of kale in winter, add lemon. It neutralizes bitter tastes and combines so nicely with this giant. In spring, the taste becomes softer.
Last winter when I was making kale chips I couldn’t stop tasting before they went into the dehydrator. I ended up with a huge bowl of kale salad coated in a savory tahini sauce and only one small tray of chips. So this is a great recipe for when you are in a lazy mood and have lots of kale around. You can make a huge salad in no time and put half of it into your dehydrator. Next day they will be crisp and ready for your next craving. Don’t worry, you won’t gain weight with these healthy chips. Kale hardly contains any calories, nor will you eat a whole bag. You will feel satisfied after only a handful because of their nutritious contents.
If you make more than one head of kale chips, double or triple the ingredients for the dressing. The better you coat the kale, the better your chips!
TOOLS YOU NEED
- A bowl
- A dehydrator or your oven
INGREDIENTS
FOR THE CHIPS
- A bunch of kale
FOR THE SAUCE
- 1 TBS Tahini. You can also use Almond butter.
- 2 TBS Olive oil
- 1 TBS Nutritional Yeast for a cheesy flavor.
- 1 ts Celtic Sea Salt or Hymalyan salt
- 1 ts cumin
- A dash of cayenne
THE MAKING OF THE DRESSING
- Place all ingredients together in a bowl and stir till they are well mixed
THE MAKING OF KALE CHIPS
- Wash the kale
- Take the stem out
- Tear up the leaves into large pieces (they shrink during dehydration)
- Pour the dressing over the kale
- Massage the kale with both hands until it wilts and is coated with the dressing
- Taste… is the taste right for you? You can still adjust with some salt if you want to
- Place the kale chips on a teflex lined tray
- Dehydrate on 105 °F for about six hours until they are crisp
Before you start dehydrating you can eat some of this kale as a delicious salad. It tastes great with some tomatoes mixed in it.
45 Responses to “Kale Salad & Chips”
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