Rarely is the kale chip able to be photographed. It lives a short but full life of passion, love and flavour; until it is quickly destroyed because of it's own irresistibility. Tragic for the kale chip - oh so delicious for its hunter.
If kale ever becomes extinct - you can blame me.
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When it comes to kale chips, I am a merciless hunter. I ferociously eat every one in sight, often not pausing to breathe, until before I realize it - 3 bunches of kale have disappeared. Every time I make kale chips I say to myself "Okay Emily, THIS TIME you need to leave some for others." It never works.
Today I wanted to make kale chips because I had extra Pad Thai sauce and Hemp Sauce which I planned on using as the dressing. Well, my mom and I went to the market and bought 3 bunches. When I got home this evening I dressed them all and stuck them in the dehydrator to blossom into glory.
I tend to eat them at all stages - when they're totally fresh with just the dressing on, when they're starting to soften and get gooey as they warm up, and when they're finally a crunchy chip. So by time they reach the last stage, most of them are gone anyway. Then before I know it, I've eaten the rest. This is why I never have pics of kale chips on my blog.
You have no idea how much will power it took to NOT eat these chips before I took pictures, AND to save a (very small) bowl for my mom for when she got home.
Anyways: moral of the story - kale chips are ADDICTIVE. Be careful.
If you want a recipe for les chips, just use any sauce recipe I have on the blog, and put it on a bunch of ripped kale pieces. Then dehydrate for a couple hours or until they're crunchy.
If you wanna make your own sauce, I recommend making a blend of tamari, lemon, garlic, miso, nutritional yeast, nut butter, and some spices. It makes a cheesy, salty dressing... mmm =)
Here's some of my recipes for dressings: Spicy Thai Sauce and Creamy Hemp Sauce. And this is my basic recipe:
Anyways: moral of the story - kale chips are ADDICTIVE. Be careful.
They don't stay around for long.
If you want a recipe for les chips, just use any sauce recipe I have on the blog, and put it on a bunch of ripped kale pieces. Then dehydrate for a couple hours or until they're crunchy.
If you wanna make your own sauce, I recommend making a blend of tamari, lemon, garlic, miso, nutritional yeast, nut butter, and some spices. It makes a cheesy, salty dressing... mmm =)
Here's some of my recipes for dressings: Spicy Thai Sauce and Creamy Hemp Sauce. And this is my basic recipe:
Kale Chips: serves...?
3/4 cup cashews
1/3 cup nutritional yeast
1/2 T curry powder, or any other spicy powder you adore
1 T miso
Splash of Bragg's Liquid Aminos
Juice of 1 lemon
1 teaspoon salt and pepper
Clove of garlic, chopped
Water, as needed
2-3 bunches kale
Blend all ingredients - except kale - in blender until creamy and smooth. It should turn into a thick, delicious, saucy thing... unless you or I forgot an ingredient. Add other things to your liking. Set aside.
Wash kale and break into large chip sized pieces (they will shrink a lot). Put in your biggest bowl and throw in the sauce. Mix it in with your hands - this is surprisingly enjoyable - until all the pieces are evenly coated. Try one...Yep. I know. You're gonna eat 'em all.
Now put them on dehydrator trays and dehydrate for a couple hours, or until they're crispy. If you don't have a dehydrator, just use the lowest temperature on your oven.
