Recipe for Kale Chips
This kale chips recipe is on the top of my list. My husband loves these crispy kale chips, and asks for them often if I forget to make them. Crunchy kale, great idea!
My recipe for crunchy kale is an adaptation from some of the recipes I have seen. I like my own version because the garlic is good for detox, as well as the kale. Because my recipe is raw, created in a dehydrator instead of the oven, it doesn’t destroy the valuable enzymes in the food.
If you’re in a hurry, or if you don’t have a dehydrator, place the kale on a cookie sheet in the oven for a few minutes. Set the oven at 200 degrees and watch it carefully to be sure the edges don’t burn.
Other spices may be used. Just alter this recipe to include the spices you like best. I’m a Mexican food lover, therefore my choice of oregano and cumin. You might try seasoned salt mixes, or any one of those wonderful spice mixes carried at your favorite whole foods market, or farmers market.
You may substitute items in this recipe, but for the optimum detox results, use as much live, raw food as possible and dehydrate rather than use the oven. Your body will feel the difference if you offer it live foods.
Ingredients:
- A big bowl of kale
- ¼ cup extra virgin olive oil
- 2 Tbsp. Nama Shoyu (or other soy sauce)
- 2 Tbsp. Balsamic vinegar
- ¼ cup pine nuts
- ¼ cup parmesan cheese (optional)
- 2 cloves garlic
- 1 tsp. Oregano
- ½ tsp. Cumin
- Sea salt to taste
Directions:
- Wash the kale leaves, making certain all insects and dirt have been removed. The place the leaves on a towel to dry. Shake them a little or pat them dry to remove droplets of water. You may also place the leaves in a salad spinner to help dry them.
- Tear the kale leaves into pieces, removing the tough stems and the center ribs. Each kale leaf should be torn into four or more pieces.
- Place the oil and spices in a blender, I use my Vita Mix, or use a food processor. Blend until all the ingredients of the coating mixture are fully blended and fairly smooth.
- Put the torn leaves into a large bowl and pour the coating mixture on top. Use your hands to massage the mixture into all the tiny crevices of the leaves. Fully coat the leaves so you’ll get that wonderful flavor in every bite.
- Sprinkle with sea salt and toss the leaves a little more to spread it onto the leaves.
- Place the leaves on trays in your dehydrator and dehydrate for about 12 hours. If you use the oven, it will take just a few minutes. Watch them to be certain they don’t burn.
- When the kale chips are crispy, take them out and enjoy. They won’t last long, but they should keep for up to a week if you have any left.
