Spiced Kale Chips

Anita Favorite things, Gluten Free, Greens, Kids Eat Here, Paleo, Snack, Sugar Free, Vegetables, Vegetarian Leave a Comment

Hi there.  I’m still here and really wanting to share recipes.  A year later, I’m still on my detox diet and working really hard to reach a wholesome state of being. Although quite difficult at times,  it has been an enlightening path this detoxing thing.  I have had the opportunity to creatively explore our food and reinvent our meals.  I am fascinated and impressed by the kids’ attitude towards the non-existence of sugar (of any kind) in our kitchen and many many other favorite things, and their resiliency to find other snacks to dive into.  
The snacks seem to take turns in the number one spot. And these past few weeks, Kale has been king!  Lacinato kale or Dinosaur kale is an heirloom plant from 18th century Italy, and has these scaly, embossed leaves.  They make for the perfect snack, packing quite a nutritional punch. 

As the kids settle down from the school day, we’ve made a habit of gathering at the kitchen table in the afternoon for a plate of kale chips, and a bunch of books or crafts.  I like these moments of quiet satisfaction, and while they playfully create new art pieces for the wall, I enjoy a short moment of silence reading and browsing through some favorite books.  

Spiced Kale Chips
1 bunch of kale, washed and completely dry
3 tbsp grape seed oil (or sunflower oil)
1 tsp sesame oil
Flavorings (sea salt, dried mint, ginger powder, chili powder, sumac, oregano, etc.)

This time I made a batch with sea salt and mint, and one with oregano and sumac. 

To prepare, separate the leaves from their stalks just by running the knife down the edge of the stalks on both sides of it.  You can save the stalks to be used in smoothies or discard.
Place the leaves on a dehydrator rack or an over sheet.  In a small bowl, mix the oils together. With a pastry brush, gently oil the leaves sparingly, sprinkle your choice of seasoning.
Place in a dehydrator set at 105˚F for 2 hours or in a 200˚F oven for 15-20 minutes until crispy.
– Remember that temperature settings may vary from oven to oven, do a test batch first.  The temperature has to be gentle in order not to burn the leaves which will have a bitter flavor.

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