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. 🙂
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. 🙂 (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
- 1 small head kale, washed
- 2 tbs red wine vinegar
- 2 tbs olive oil
- sea salt and freshly ground black pepper to taste
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.
- 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
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.
- 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)
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.