So.. here’s a recipe for healthy Chips! Uh, conundrum much … chips are fried, right? And made with potatoes – that’s not raw, so WTF Lisa?
Haha, don’t worry – these chips are neither fried, nor made from potatoes. Kale is an awesome ingredient to satisfy your cravings for crunchy goodness, and the options are pretty much endless. In a nutshell, all you need to do is mix your kale with a marinade or some sort and dehydrate everything.
This recipe calls for chili which I love using during winter as the spicy heat warms me from the inside. You could also use regular paprika or smoked chili for a delicious flavour twist.
1 bunch kale
2 TBSP olive oil
1 TBSP agave
1.5 TBSP apple cider vinegar
1 pinch of salt
1 pinch of Chili up to 1 tsp
Wash kale and de-stem it, trying to keep the leaves in fairly large pieces.
Mix all other ingredients, then put the kale and the marinade into a large bowl and massage the marinade into the leaves.
Spread over dehydrator sheets and dehydrate at 42 degrees Celsius for around 6 hours or until crisp.
If you do not have a dehydrator available, you can still use your oven, setting the temperature at the lowest setting possible and keeping the oven door slightly open. That will probably still be a bit warmer than a dehydrator, but it’s still better than regular potato chips.
Store cool and dry for up to 1 month.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!