We love all the benefits we get from leafy greens, and arguably one of our favorite greens is kale. However, we have to admit that sometimes the most common ways that we consume these greens are in salads - and sometimes those can get a bit boring. Luckily, there are many more ways that we can get our fill of chlorophyll and antioxidants from kale, and one of the most exciting ones is by making some salty, crunchy kale chips!
Kale chips can be as versatile or as simple as you prefer; therefore, in order to inspire your taste buds and help you decide which way to make this delicious snack, we’ve compiled three recipes for kale chips, made all different ways. Whether it’s a different method of “frying” or new flavor combination, there’s always a way to switch things up or keep it simple. Check them out below:
Sea Salt Kale Chips
- 1 large head green kale
- 1 tablespoon coconut oil
- Coarse sea salt
- Preheat the oven to 300 degrees F and lightly oil a baking sheet
- Wash and pat dry the kale leaves
- Tear the leaves off the stems and then tear them into pieces.
- Put all the leaves in a large bowl and drizzle oil over them. Toss the leaves using your hands in order to coat them.
- Spread the leaves over the baking sheet and bake for 20 minutes or until crispy.
- Remove chips from the oven and let cool for 5 minutes. Enjoy!
Dehydrated Raw Vegan Sour Cream and Onion Kale Chips
- 1-2 bunch kale
- 1 1/4 cup raw cashews (soaked for 15 - 20 minutes)
- 1/3 cup macadamia nuts
- 1/2 onion
- 1 cup green onions
- 1 1/4 cup water (purified or distilled)
- 1-2 lemons (fresh squeezed)
- 1/2 - 1 teaspoon pink himalayan salt
- De-stem 1-2 bunches of kale and break into small bite sized pieces.
- Put all the ingredients for the vegan sour cream and onion sauce in a Vitamix and blend until smooth and creamy.
- In a large bowl, pour the sauce over the kale pieces and mix together until all pieces are covered and coated with the sauce.
- Spread the kale pieces on a mesh dehydrator tray and dehydrate at 110 degrees for approximately 8 - 10 hours or until dry and crispy.
- Store in an air-tight container.
Asian Style Kale Chips
- 1 bunch fresh kale
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1/2 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Dash of ginger
- Salt and pepper
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Wash and rinse kale. Cut leaflets into large chips.
- In a large mixing bowl, add the sesame oil, soy sauce, lemon juice, garlic powder, ginger and salt and pepper. Add the kale chips and mix with your hands.
- Place the chips on the parchment paper (do not stack).
- Bake for about 10-15 minutes, or until crispy.