KALE CHIPS WITH OLIVE OIL, SALT & PEPPER
from a recipe on the Corbin Hill Food Project newsletter
1 bunch kale
2 T extra virgin olive oil
1 t sea salt
1 t black pepper
Remove the kale leaves from the stem, then tear into small pieces (not too small – they will shrink in the dehydrator)
Place kale pieces in a large bowl. Add extra virgin olive oil, sea salt, and black pepper. Toss to mix well, and then rub oil onto each leaf to coat on both sides.
Spread kale pieces one layer deep on a dehydrator tray topped with a paraflex sheet.
Dehydrate 6 hours or overnight, or until crisp.
To make kale chips in your oven:
Spread the kale in one layer on a baking sheet.
Bake at 350 degrees for 20 minutes, then turn and bake for 15 minutes more, or until crisp.
The information for baking comes from a recipe on the Corbin Hill Food Project newsletter.
NOUVEAU RAW’S KALE CHIPS
I’m a sucker for kale chips. I mostly just make the same ones over and over again, but here and there, I try new ideas to see if there might be another “same one” to add to my repertoire.
Enter Nouveau Raw’s Kale Chips bank of recipes. I say bank because there at least a dozen different recipes, for whatever kind of taste you fancy. You’ll find Mexican, Thai, Jamaican, chocolate (yes!), and more traditional-sounding vinegar-dill, sour cream and onion, and barbecue flavor ideas. The ones I’ve tried have all been good.
Posted in cheddar cheezy kale chips, cheeze, CHEEZY KALE CHIPS, CRACKERS & CHIPS, GARLIC KALE CHIPS, KALE, KALE CHIPS
Tagged dehydrated vegetables, kale, kale chips, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, my raw food recipes, MY RAW RECIPES
This is what I got in my box, and this is what I went home with:
Zucchini – 2 pcs
Red Onions – 2 pcs.…………1 hd. cabbage
Long Peppers – 2 pcs
Green Peppers 1 – 2 pcs
Yukon Gold Potatoes – 3 lbs
Parsley – 1 bun………………..1 bun. kale
Cucumber – 1 pc
Red Kale – 1 bun
Green Beans – .3 lb
Cabbage – 1 hd
Garlic – 2 hds
I would have traded the onions and the potatoes for more kale, but, despite the fact that there was a lot of kale in the trade box, most of it was very holey, and I did not think that would make for luscious kale chips, so I only came away with two bunches, which I will do up tomorrow night.
I did trade the onions for another head of cabbage. (I am in sauerkraut mode this week – the first batch will be ready tomorrow night — and I want to try some new flavors, so small heads like I got will be perfect for small jars of flavored sauerkraut.
I have sent a message to the farm asking about the green peppers. I do trust my farm, but aren’t we told that green peppers are unripe? (The farm knows about me, i.e., I am a raw vegan and I write about them and talk about raw food issues, so I am looking forward to their answer — will relay it here as soon as it comes through-– I have asked them to tell me, if in fact *green* is the ripe color of these peppers, what the actual *name* of the peppers is)
Posted in cashew/kale cheeze pate, cheddar cheezy kale chips, CHEEZY KALE CHIPS, dehydrated vegetables, KALE, KALE CHIPS, KALE/CASHEW STUFFED TOMATOEs, MY CSA Experience, MY RAW EXPERIENCE, MY RAW RECIPES
Tagged cabbage, CHEEZY KALE CHIPS, kale, kale chips, kale/cashew cheeze pate, MY CSA Experience, MY RAW EXPERIENCE, sauerkraut
Last night, I decided to make some kale chips. I did not have a red bell pepper, and I did not have any lemon, so I decided to make them with the Thai green curry paste recipe from Sunday’s class.
I put about 3 T of the green curry paste into the food processor with 1 C cashews, about 1 C sundried tomatoes and about 1 T garlic powder, and some of the tomato soak water. I ground it all into a loose paste.
I tore the leaves off the center vein, and then I tore them up into pieces @1-1/2 in. square, and placed them all in a huge bowl. I added the curry/cashew mix to the bowl and mushed everything around until all the leaf pieces were covered with the cashew/curry mixture.
Then I placed all of the kale pieces on dehydrator trays and dehydrated overnight (@ 6 hrs at 105 degrees).
I took the kale chips to school today for lunch, and shared some of them with some lunch friends – they all liked them (nice! those people are not raw)
I’m so proud!
CHEESY KALE CHIPS
3 bun. curly leaf kale
1 C raw cashews, soaked 1 – 2 hrs., and drained
1/3 lg orange (or red) bell pepper
Juice of 1 lemon
1 t onion powder
1/2 t sea salt
1 T chili seasoning, or to taste (optional)
Water to just cover cashews
- Tear kale leaves into bite-sized pieces, and set aside.
- In a food process all ingredients except kale to a smooth consistency
- Place kale pieces and 1/2 cashew mixture in a large bowl
- Massage cashew mixture into kale pieces, massaging each leaf individually.
- Place kale pieces one by one on covered dehydrator trays, and dehydrate at 110 degrees for 2 hrs
- Remove trays from dehydrator and transfer chips from sheets mesh covered dehydrator trays (easy way: Place a mesh sheet over the dehydrator tray with the chips. Cover the mesh sheet with another dehydrator tray. Flip the assembly and then remove the first dehydrator tray, and the teflex sheet.)
- Dehydrate for 5-6 hours more, until crunchy.
Last night, I decided to experiment with the KALE CHIPS. using my CASHEW CHEDDAR CHEESE recipe.
I made the recipe according to the original instructions, but, instead of the extravagant 2 C cashew recipe, I used my cashew cheeze recipe, which did just as well. I had a huge bunch of kale from Fairway, for $1.99 (about 3 bunches from any other market), and I broke it all up into the large mixing bowl I use for making crackers, and then I poured on the cashew cheddar cheeze mixture and mixed it all around until all of the pieces were covered front and back. As I went to put each kale piece on the dehydrator sheet, I added a little more cheddar cheeze mixture, to make sure it was well coated.
I ended up needing all 5 trays of my dehydrator. The only problem is that I only have 4 teflex sheets. The last kale pieces had to go on straight onto a mesh sheet. In the morning, I turned all of the kale pieces which were on teflex sheets onto their mesh sheets. I just left the pieces which had been on the mesh sheet all night. When I came home, and tried the kale chips, I found that the ones which had been on the mesh sheet all the while were much crunchier than the others (so I put them all to dehydrate for a few more hours, becasue crunchier is better). Next time, I will put all of the kale chips directly onto the mesh sheets – they don’t drip, so there is not need for the teflex sheets.
I will be experimenting with other flavors now… I think the next choice is the jalapeno cheeze, and then I am going to figure out a Thai curry version. Stay tuned … (I have a forced week of vacation coming up soon, so the recipes will be flowing.)