Tag Archives: Sesonal Recipes

Seasonal Recipes ** New recipes for Kale Chips!

lacinato kale_dino kale_kale chips

Lacinato Kale (aka Dino Kale) and Red Russian Kale Fresh Picked!

What to do with all that kale that came in the last CSA (Community Supported Agriculture co-op box of vegetables) or in my case all the kale that just kept growing into 4 foot high bushes?

Making chips is my favorite thing to do with kale. I just created a new recipe using coconut oil. I can’t stop eating the chips! The recipe using olive oil is really good too. Be sure to adapt either of these recipes to both your taste and what you have on your kitchen or pantry shelves. If you don’t have Brazil nuts or macadamia nuts then cashews fill in fine for either recipe. I think almonds would work well with the first version and walnuts with the second as well. Some people are not a fan of nutritional yeast, if you don’t like it then delete it from the recipe. Also, I use whatever kale I have which for me is Lacinato kale (aka Dino kale) or Red Russian kale. All the kale I’ve used make great kale chips.

For both versions tart with 2 bunches of kale and remove the tough spine then tear into bite size pieces. Keep in mind that they will shrink in size as they dehydrate.

 

kale chips

Coconut Macadamia Nut Kale Chips

Version #1

In a blender or food processor chop fine:

  • 1 cup macadamia nuts
  • 1/4 cup nutritional yeast

In a small bowl stir together:

  • 3 T coconut oil
  • 2 T Nama Shoyu (unpasteurized soy sauce) or 1 tap. Salt

Massage into prepped kale

Sprinkle macadamia/nutritional yeast mixture into kale and coat kale evenly.

Lay kale out on dehydrator screens in a single layer or on cookies sheets and put in the oven.

If you have a dehydrator set it on 115 degrees for 4-6 hours. If you don’t have a dehydrator set oven on lowest setting and dehydrate in oven taking them out when they are crispy.

Version #2

Mix in blender or food processor :

  • 1 cup Brazil nuts
  • 2 cloves of garlic
  • 1/4 cup nutritional yeast

In a small bowl stir together:

  • 3 T extra virgin olive oil
  • 1 T Brags liquid Aminos or 1 tsp. Salt

Massage into prepped kale

Sprinkle Brazil nut/garlic/nutritional yeast mixture into kale and coat kale evenly.

Lay kale out on dehydrator screens in a single layer or on cookies sheets and put in the oven.

If you have a dehydrator set it on 115 degrees for 4-6 hours. If you don’t have a dehydrator set oven on lowest setting and dehydrate in oven taking them out when they are crispy.

One last tip (and confession) – sometimes I don’t get around to putting my chips away right when the dehydrator goes off and they get a little soft. I’ve discovered that if I turn the dehydrator back on for another 20 minutes or so they crunchy comes back and then I put them away.