Guest Post: Kale Chips by Alyssa | Blissful and Fit
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Guest Post: Kale Chips by Alyssa

August Cooking Tool of the Month – Dehydrator

I’m excited about today’s guest post from Alyssa because I adore kale chips. Who doesn’t right?? I could eat them everyday, but buying them was putting a big whole in my wallet. So I couldn’t be happier that I have a Excalibur dehydrator on the way so I can make my own kale chips! 

When I went vegan 5 1/2 years ago, I was really into raw foods.  My dehydrator was one of the first kitchen tools I purchased.  I have made everything from cookies to corn chips in it and had a great time experimenting.  I love using my dehydrator because it is easy, low maintenance and doesn’t heat up the house too much during the summer.  If I end up with extra tomatoes from the garden, I just slice them up and make sun dried tomatoes.  It is almost impossible to ruin anything!  The snack my hubby and friends request most is my is kale chips. The chip flavors I like best are Nacho and Pizza.  I also make them using raw nori sheets for a different change of pace.  These chips taste decadent, but they are made healthier by the addition of zucchini and other veggies and the lack of added oil.  I have been reducing my sodium intake considerable over the past year and now substitute herbal seasoning blends for salt in most of my savory recipes.  These recipes are great to try out using little or no salt because the veggies and seasonings get concentrated naturally once they are dehydrated.  Be warned, once they come out of the dehydrator, they won’t last long, so make extra!

Nacho Kale Chips by Alyssa

Nacho Kale Chips/Nori Nachos (OF/GF/SF/RAW)

1 large bunch curly leaf kale, washed, de-stemmed and torn into 2-3″ pieces

1 cup raw cashews (soaked at least 2 hours or overnight)

1 small zucchini, peeled and chopped (about 1 cup)

1/2 cup chopped carrot

1/2 red bell pepper, chopped  (about 1/2 cup)

3 tablespoons nutritional yeast

3 tablespoons lemon juice

3 tablespoons water

2 teaspoons onion powder

1 garlic clove

1 teaspoon salt or herbal salt substitute

2 teaspoons hot pepper sauce or 1/2 teas. cayenne pepper (if you are sensitive to spicy foods, start added hot spices slowly and taste as you go)

Preparation

Put kale pieces into a large mixing bowl.  Blend all other ingredients in a blender or food processor until smooth.  Pour nacho sauce over kale and massage into leaves with gloved hands until well coated.  Place nachoed leaves onto dehydrator trays with Teflex sheets and dehydrate at 108 degrees for 8 hours.  Take sheets out of dehydrator and remove leaves from Teflex and place directly onto the trays.  Put trays back into the dehydrator and continue to dehydrate until crisp, about 10-16 more hours.

*To make this this recipe using raw nori sheets, you will need 3-6 sheets, depending on the size of your dehydrator.  No need to break them into pieces first, just spread your nacho sauce on top in a thick layer (a small, offset spatula works great) and dehydrate at the same time/temperature as the kale chips.

Pizza kale chips by Alyssa

Pizza Kale Chips/Nori Pizza Crunchies (OF/GF/SF/RAW)

1 large bunch curly leaf kale, washed, de-stemmed and torn into 2-3″ pieces

1 cup raw cashews (soaked at least 2 hours or overnight)

1/3 cup raw pine nuts

1 small zucchini, peeled and chopped (about 1 cup)

2/3 cup sun dried tomatoes (about 15 tomato halves)

3 tablespoons nutritional yeast

3 tablespoons lemon juice

1/4 cup water

2 garlic cloves

2 teaspoons dry oregano

1 teaspoon dry thyme

1 teaspoon salt or herbal salt substitute

1 dash red pepper flakes (optional)

Preparation

Chop sun dried tomato halves coarsely and soak in hot water until tender, about 15 minutes.

While the tomatoes are soaking, put kale pieces into a large mixing bowl, and process all other ingredients in a food processor until smooth and creamy.

Once the tomatoes are tender, drain and add them to the food processor and process a little at a time, until they are well incorporated, but still a little chunky.

Pour pizza sauce over kale and massage into leaves with gloved hands until well coated.  Place pizza leaves onto dehydrator trays with Teflex sheets and dehydrate at 108 degrees for 8 hours.  Take sheets out of dehydrator and remove leaves from Teflex and place directly onto the trays.  Put trays back into the dehydrator and continue to dehydrate until crisp, about 10-16 more hours.

*To make this this recipe using raw nori sheets, you will need 3-6 sheets, depending on the size of your dehydrator.  No need to break them into pieces first, just spread your pizza sauce on top in a thick layer (a small, offset spatula works great) and dehydrate at the same time/temperature as the kale chips.

What is your favorite way to make kale chips? What kind of sauces and flavors do you enjoy? Share with us!

Alyssa Boyle aka “The Cavewoman,” is the owner and creator of Cavewoman Bars — all natural, vegan energy bars made with just fruit, nuts and spices — that’s it! She enjoys gathering fruits and veggies and turning them into mouth-watering creations with as little processing as possible. You can find her on Twitter and Facebook. She also has other recipes and tips on her blog. Sign up for her Newsletter and be the first to receive the latest information, along with valuable coupons.

 

Dehydrator Recipes this Month:

Buffalo Cauliflower by Sherene

Raw Corn Chips by Michele

Buckwheaties Cereal by Marissa

Posted in Cooking, Recipes, Treats on 08/13/2012 08:02 am
 

5 Comments

  1. I have been seeing kale chips everywhere lately.  I have juiced kale but have not made kale chips.  I am excited to try it.

    Thanks

    ~Heidi (Juicing Blogger @ juicingpedia)

    Reply

  2. those sound wonderful! i love the flavoring! kale chips are the best, aren't they?!?!

    Reply

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