My journey to finding the perfect “Kale Chip” recipe began when I picked up a container of them at the new Whole Foods in East Cobb. By the time I turned onto Johnson Ferry Road, they were gone! At $8.00 a pop, I figured I needed to find a way to make Kale Chips at home.
I found a great recipe that I wanted to share with you. Yes, they are green. But they are addictive and your family will love them!!
Best Raw Kale Chips
You can dehydrate these if you have a food dehydrator or you can bake these in a conventional oven.
- 1-2 bunches of kale, washed and stems removed Dressing:
- 2 scallions
- 5-7 springs of parsley
- 1 clove garlic
- (optional) 1 tsp oregano
- (optional) 2 tbsp soy sauce
- 1/2 cup water
- 1/8 cup apple cider vinegar
- juice of 1/2 lemon, split in 2 portions: add one portion, another one later if required
- 1/4 cup sesame tahini
- sea salt or seasoning blend to taste
- (optional) chili oil or chili flakes to taste
- Blend all the dressing ingredients, but add only 1/2 of required lemon juice. For ease of washing your blender, don’t add tahini.
- Pour the mixture in the big bowl, and stir in tahini. Try the dressing, and if you like more sour taste, add another 1/2 of the required lemon juice.
- Chop or tear kale into pieces and slightly squeeze in your palms.
- Add it to the dressing and mix thoroughly.
Dehydrating raw kale chips in a food dehydrator:
- Spread kale pieces on the dehydrator sheets
- Set your dehydrator for 135 degrees and dehydrate for 1 hour
- Reduce heat to 115 degrees and dehydrate for another 2-3 hours.
- Alternatively, set the heat for 115, and dehydrate for 3-4 hours.
Baking kale chips in a conventional oven:
- Pre-heat oven to 350 degrees Fahrenheit.
- Spread kale pieces onto baking sheet.
- Bake for 10 minutes or until crispy. Take kale out immediately if it changes colour to brown.
P.S. Thanks to the amazingly creative and talented chefs at http://www.choose-healthy-food.com/raw-kale-chips.html for supplying this recipe!