This green goddess snack is a powerhouse of healthy fibers, vitamins, minerals, antioxidants and a great source of calcium. In fact, calcium from kale is absorbed better than calcium from milk (1). Another good reason to enjoy kale chips.
In Denmark only a few stores carry kale chips. Luckily they can easily be made in your own kitchen, also if you don’t have a dehydrator.
Note about the recipe: The recipe below was created to make cheesy kale chips that taste great and have a tolerable calorie content (as the “cheesy”sauce is made with cashews, they can end up being quite energy dense). If you don’t care about the calories, you can make and add more sauce (add 50% more) and get an extra cheesy version.
- 200 g of kale leaves, removed from the stem
- "Cheesy" sauce:
- 50 g of cashew (1 dl or 1 and ¾ oz)
- 50 g of sunflower seeds
- ½ big red bell pepper (90g)
- 1 tbsp apple cider vinegar
- 10 g nutritional yeast
- ½ tsp salt
- 5 g of yellow onion (zittau) or 10g of red onion (can be excluded but adds extra flavour)
- Additional water if the sauce is to thick for your blender to spin it around.
- Wash the kale leaves, rip them into bite size pieces and place them in a big bowl.
- Run the cashews and sunflower seeds in a blender until you have a flour. Then add the rest of the ingredients (except the kale) and blend until it turns into a smooth sauce. If you use soaked nuts and seeds, then just blend it all together at the same time. If your blender has a hard time blending the sauce because it is to thick, you can add a little water to make it thinner.
- Add the cheesy sauce to the bowl and mix it well with the kale pieces so every piece gets a layer of sauce.
- Spread out the kale on dehydrator trays and dehydrate them at 40-48 C* (104-118 F) for 9-12 hours, until they are dry and crispy. Or cook them in the oven** at 100 C (212 F) for about 20-30mins until they are dry and crispy (keep a close eye on them - they easily burn!).
** I find that you get the best kale chips with a dehydrator. However, if you do not have one handy, the oven can work fine as well. The key is to keep a close eye on the kale chips as they burn easily. Just a slight brown/burned touch can give the kale chips a bad taste.
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