Kale Chips, 3 ways

Warning: these are addictive. You will eat more than you intend to. And you will be surprised at how they’re more amazing than you expected. πŸ™‚

Version 1, the original, is simple and just plain good. Versions 2 and 3 were adapted from recipes I found online, as I attempted to recreate amazing (and amazingly expensive) kale chips I found at a farmer’s market. Success. πŸ™‚ (Sorry, I don’t have pictures of version 1…but they don’t actually look very different than fresh kale, just a little browner…)

I’ve heard they work better in a food dehydrator, but baking works fine. Sometimes they take a little to cool and crisp up. Have any of you tried kale chips before? What are your favorite seasonings for them? Hope you like these.

Version 1 — the original

Ingredients:

  • 1 small head kale, washed
  • 2 tbs red wine vinegar
  • 2 tbs olive oil
  • sea salt and freshly ground black pepper to taste

Directions:

Preheat oven to 350 F. Tear the kale into pieces about the size of a potato chip. Toss with the vinegar and oil, then top with salt and pepper. Bake for about 20-30 min, or until brown along the edges and crispy. Or dehydrate them overnight if you have a dehydrator.

Version 2 — “Sour Cream” and Onion

See the original sour cream and onion recipe I found.

Ingredients

  • 1 small head of kale, washed
  • 3/4 cup raw cashews, soaked overnight
  • 2 tbsp lemon juice
  • 1 tbs Tbsp red wine vinegar
  • 1/4 tsp sea salt (heaping)
  • 1/2 onion, diced
  • 1/3 cup water

Directions

Preheat oven to 350 F. Tear the kale into chip-sized peices. In a food processor, blend the cashews, lemon juice, vinegar, salt, and water until smooth. In a large bowl, toss the kale in the dressing. I used my hands to get the kale evenly coated. Bake for 20-25 minutes, or until brown around the edges and crispy.

Version 3 — Nacho Cheezy

Here’s the original cheesy kale chips recipe.

Ingredients

  • 1 small head of kale
  • 1 cup raw cashews, soaked overnight
  • 1/2 to 3/4 of a red bell pepper
  • 3 tbsp nutritional yeast
  • 2 tsp agave nectar (optional)
  • 1/2 tbsp salt
  • 1 tbs lemon juice
  • pinch of chili and/or cayenne powder (optional)

Directions

Preheat oven to 350 F. Tear the kale into chip sized peices. In a food processor, blend the cashews, bell pepper, 3 tbs nutritional yeast, salt, lemon, nutritional yeast, and optional chili powder and agave nectar. Blend until smooth. Use your hands to coat the kale thorougly and spread on a baking sheet. Bake for 20-25 minutes or until golden around the edges and crispy.

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4 responses

  1. Pingback: Salt and Vinegar Kale Chips « Recimplicity

  2. I love, LOVE, LOVE Kale chips, although I have only done it pretty traditionally with olive oil a touch of salt and pepper. I will try these variations this summer as soon as my kale is ready to harvest in my garden!

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