Overwhelmed and intimidated first month in my new plant based world, I spent hours looking at recipes created by some of the best cooks and chefs. Often thoughts of defeat plagued me; after fifty years of cooking, I was a stranger in my kitchen.
Gradually that changed, one meal at a time, thanks to tenacity, experience, and the wonderful world of cyberspace chefs! I now have a recipe to share with you.
The challenge was every recipe I found for kale chips simply involved trimming kale leaves from stem, placing on dehydrator tray and waiting: this yielded flaky leaves, but not what I thought of as a chip.
I want chips that look like corn chips. Maryland’s Whole Foods offers small $8 bags of the perfect RAW-well formed chips, not flaky leaves, so why can’t I do it?
Thanks to hubby’s logic and suggestion,
welcome to the debut of
Claudia’s Kale Chips!
1 bunch of elephant kale leaves, washed and broken for blender
1 large onion, quartered
2 cloves garlic or 2 tsp. garlic puree
2 peeled lemons
1 cored apple
about 1/8 – 1/4 cup olive oil
about 1 cup filtered water, more as needed
1 tsp paprika
sea salt to taste
Ground Cayenne pepper to taste
Blend water and kale, add oil and other ingredients. Blend until smooth, adding more water or oil if needed. Mixture should be puree-texture, similar to fruit roll-ups.
Pour and spread on dehydrator sheets, leave edges about 1/4 inch thick. Dehydrate at 145 degrees for about an hour and reduce for 12-18 hours to 115 degrees.
Once crispy, remove, score, and eat!
I plan on adding beets, carrots, nutritional yeast, and other goodies to future recipes, but for now, this is my basic . I think this is also a good foundation for carrot chips, onion chips, beet chips, etc.
I use a Vitamix blender and Excalibur dehydrator; without comparable equipment, this recipe probably cannot be replicated.
Please suggest variations!
To your health,