You know how sometimes you wander into the kitchen looking for something, but you don't know what it is? Then it hits you...i want something CRUNCHY! Inevitably, there is a bag of chips or pretzels, or even scarier a box of cookies. Not thinking too much about it we reach in and take a nibble....then another....then another.....and yet one more....next thing you know half the bag is gone and you still haven't received any nutrients so your body is wanting something MORE! Sure you can go to the store and buy kale chips or flax chips to have on hand, however a small bag puts you out nearly $7.00. In today's economy who has that kind of dough, plus who's to say you're gonna dig the flavor? Today's lesson is to make your own veggie based crisps to suit your tastes. All you need is about $2 for a bunch of kale (mine was $1.88), olive oil, nutritional yeast (which beyond a ton of B vitamins and protein, adds a cheese-like taste and 'cheetos' powder quality), and add any flavors to suit your palate. I am a sucker for the sweet and salty combination, which just so happened to work amazing with this latest kitchen creation. If you're a sweet, salty, crunchy lover too, follow the recipe exact and i promise you....you and your little ones won't be let down!
* You'll Need A Dehydrator
(if you don't have one you can make my Baked Kale Chips recipe HERE)
Other Things You'll Need For Your Kale Crisps:
1 bunch of lacinato kale (pictured) or curly kale
1 Tbsp extra virgin olive oil
1 & 1/2 Tbsp agave nectar
1/2 tsp coarse sea salt
1 tsp spirulina
2 Tbsp Nutritional Yeast
Feeling Chip'er:
Trim the bottom of the kale about two inches and toss or compost.
Clean and lightly pat your kale leaves dry.
Remove the thick stem from each kale leaf, leaving the leaf connected about 1-2 inches from the top if possible where the thinner stem can remain. (stems left in can become stick-like and inedible after dehydrating for extended periods)
Cut the remainder of the leaves in half or into thirds (depending how long your leaves are), leaving each section about 3 inches in length. These will be your chips (they shrink as they dehydrate). These are delicate chips, so be gentle the remainder of this process. Place your kale in the largest mixing bowl your kitchen has to offer.
Add 1 tbsp olive oil
Add 1 & 1/2 tbsp agave
GENTLY toss to coat well with your hands. Pick up leaves and rub the under-side against/between your palms lightly to coat all leaves well. Make sure not to over massage the leaves, as this will make them weaker and you'll be left with chip scraps in the end. (The curly kale tends to stand up to massaging better, as their leaves are generally wider)
Sprinkle in sea salt, spirulina, and 1/2 the nutritional yeast.
Again, GENTLY toss with hands to coat the leaves well and to evenly distribute.
Add remaining nutritional yeast, and toss one more time gently rubbing the yeast flakes into the leaves.
Pull out your handy dandy dehydrator. Set temp around 118 degrees. Lay the kale leaves out flat on the dehydrator racks trying not to overlap leaves too much. Check after an hour and a half or two, flipping leaves and rotating the trays. It will take at least four hours to reach dryness (depending on size of leaves). The smaller the kale/chip, the faster they dry, however leaving them in the dehydrator for an extended period (6-8 hours) will not do anything other than make them extra crispy and even more fahhhhh-bulous.
These chips are so freakin' good...i wouldn't be at all surprised if you double or even triple each additional batch you make. (The end product is MUCH smaller than what you start with). Store them in an airtight glass container.
Chomp Away! The good thing is, it's pretty hard to feel bad about eating too much kale and spirulina.
* You'll Need A Dehydrator
(if you don't have one you can make my Baked Kale Chips recipe HERE)
Other Things You'll Need For Your Kale Crisps:
1 bunch of lacinato kale (pictured) or curly kale
1 Tbsp extra virgin olive oil
1 & 1/2 Tbsp agave nectar
1/2 tsp coarse sea salt
1 tsp spirulina
2 Tbsp Nutritional Yeast
Feeling Chip'er:
Trim the bottom of the kale about two inches and toss or compost.
Clean and lightly pat your kale leaves dry.
Remove the thick stem from each kale leaf, leaving the leaf connected about 1-2 inches from the top if possible where the thinner stem can remain. (stems left in can become stick-like and inedible after dehydrating for extended periods)
Cut the remainder of the leaves in half or into thirds (depending how long your leaves are), leaving each section about 3 inches in length. These will be your chips (they shrink as they dehydrate). These are delicate chips, so be gentle the remainder of this process. Place your kale in the largest mixing bowl your kitchen has to offer.
Add 1 tbsp olive oil
Add 1 & 1/2 tbsp agave
GENTLY toss to coat well with your hands. Pick up leaves and rub the under-side against/between your palms lightly to coat all leaves well. Make sure not to over massage the leaves, as this will make them weaker and you'll be left with chip scraps in the end. (The curly kale tends to stand up to massaging better, as their leaves are generally wider)
Sprinkle in sea salt, spirulina, and 1/2 the nutritional yeast.
Again, GENTLY toss with hands to coat the leaves well and to evenly distribute.
Add remaining nutritional yeast, and toss one more time gently rubbing the yeast flakes into the leaves.
Pull out your handy dandy dehydrator. Set temp around 118 degrees. Lay the kale leaves out flat on the dehydrator racks trying not to overlap leaves too much. Check after an hour and a half or two, flipping leaves and rotating the trays. It will take at least four hours to reach dryness (depending on size of leaves). The smaller the kale/chip, the faster they dry, however leaving them in the dehydrator for an extended period (6-8 hours) will not do anything other than make them extra crispy and even more fahhhhh-bulous.
These chips are so freakin' good...i wouldn't be at all surprised if you double or even triple each additional batch you make. (The end product is MUCH smaller than what you start with). Store them in an airtight glass container.
Chomp Away! The good thing is, it's pretty hard to feel bad about eating too much kale and spirulina.
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