Oh holy goodness you guys, these are seriously addictive.
I came across the concept a few months back when I went RAW. Kale chips are sort of ‘trending’ around the RAW food community right now. And although I could buy a local version around town, I was [of course!] determined to make my own. And I did – with my good friend Katie who has an Excalibur dehydrator (*swoon*). Remember this pic?
That’s our first batch of kale chips! They were amazing, gobbled up and gone within days, and bookmarked in the back of my brain for further tinkering. I was waiting to acquire a dehydrator of my own, which . . . sort of hasn’t happened yet.
And then last week, I just couldn’t wait any longer! I mean sure, RAW food is great and all. But these are still so good for you, whether they’re cooked or not! Kale is overflowing with calcium, lutein, iron, and vitamins A, C, and K, plus beneficial phytochemicals and antioxidants. Tahini is rich in calcium, protein, vitamin E and the B vitamins, as well as essential fatty acids. And nutritional yeast is like the vegan dream food – it’s high in protein and has B vitamins including B12, as well as folic acid and zinc. So what was I waiting for?!
***As a note, my friend Katie and I just couldn’t get enough of these. Like, it’s really hard to stop eating them. BUT, my husband can’t stand them, so maybe they’re not for everyone? Just a heads-up.
Smokey BBQ Kale Chips
Adapted from renegadehealth.
2 big bunches of kale
1/2 cup raw tahini
1/4 cup nama shoyu
1/4 cup raw apple cider vinegar
1/4 cup nutritional yeast
2 cloves garlic
1 teaspoon onion powder
2 teaspoons BBQ spice – your favorite blend
a couple drops of liquid smoke (to taste)
water to thin as needed
Rinse, de-rib, and rough tear the kale into a giant bowl.
Put all of the other ingredients into a food processor or blender and mix until smooth.
Pour the mixture over the kale, and use your hands to toss it all together. Squish Squish! Get it good and covered.
Spread the kale out evenly on lined or oiled cookie sheets, glass platters, or whatever works. I think I did a cookie sheet, 2 casserole dishes, and a glass pie ‘pan’. You only want one layer of kale, so it’s going to cover a lot of space.
Now the ‘cooking’. You want this to be as ‘dehydrated’ as possible, instead of baked. Ideally, you could put your oven on the lowest setting when you’d be home for 6-8 hours or so (please don’t do this overnight, okay guys?). Otherwise, just decrease the cook time as you increase the temperature. I think I did mine at about 250º for 4 hours (ish). Every oven is different so you’ll need keep an eye on it and be your own judge. Just remember that too much heat will change the flavor. Crispy, but not crunchy. Don’t overcook them!
I promise this is easier than it sounds. It’s intuitive, and you’ll know when they’re close by what they look and smell like. Just try not to eat them all in one sitting!