Currently we’re on a cleaning-out-the-cupboard-and-fridge spree and therefore not creating anything super fantastic in the kitchen, so today I’m actually sharing a recipe I made last fall. Though we haven’t made kale chips in a good while, I’ve always loved experimenting with different flavours and rarely make the same recipe twice.
For this recipe, I used one bunch of purple curly kale and one bunch of green curly kale. They both taste the same, the main difference is just colour. You can use all purple or all green kale for this recipe but make sure you use the curly variety – all the little nooks and crannies are perfect for holding that delicious sauce. If you can find purple kale though, try switching it up! There’s more benefit to eating colours than you may realize.
All plants contain a blend of many health-promoting phytochemicals, which are naturally occurring chemical compounds in plants. Purple, red, and blue plants (think blueberries or red cabbage) get their colour from anthocyanins, whereas orange plants (think carrots or sweet potatoes) indicate the presence of carotenoids. Dark green vegetables have their phytonutrients too; green kale is a great source of lutein and zeaxanthin, which are also types of carotenoids. Phytochemicals are responsible for factors besides pigment too, such as the pungent smell of garlic. Each phytochemical has its own unique nutritional benefits, and that’s why it’s best to include a wide variety of plant foods and colours in your diet. Eat the rainbow and reap the benefits!
- 2 large heads of organic curly kale, torn
- 2 cups raw macadamia nuts, soaked
- ¼ cup raw almond-cashew butter (learn to make your own here!)
- 2 oranges, squeezed
- ¼ cup filtered water
- 1 inch piece of ginger, peeled if not organic
- 2 tablespoons organic gluten-free tamari
- 2 tablespoons unpasteurized local honey
- 2 tablespoons raw cashews, soaked
- 2 cloves garlic, chopped
- ¼ teaspoon cayenne
- ½ teaspoon mineral salt
- ½ teaspoon red curry paste (I used this recipe to make my own)
- Place macadamia nuts and cashews in a bowl and cover with filtered water. Let soak for 6 hours. This will make the nuts easier to digest, and allow them to blend up into a smoother sauce.
- Wash kale well and tear leaves into bite-sized pieces, placing into a large bowl. The kale will shrink during dehydration, so don't tear too small.
- Blend all sauce ingredients until smooth. Taste and adjust seasonings.
- Pour sauce over the torn kale. Massage the sauce into the kale with your hands, until each piece is coated. Try to get sauce into all the little nooks and crannies.
- Drop a handful of kale onto a teflex dehydrator sheet and spread out evenly. I loosely create a single layer - you don't want the layer to be too thick so it won't dry out properly, but you don't need to carefully place each leaf so it's not touching its neighbours either.
- Dehydrate at 105F for 8 hours until dry. Stir or flip halfway through to ensure even drying. If you want to use your oven instead, try it at the lowest temperature with the door open a crack, and keep a close eye on them so they don't burn. The kale chips will probably only need 10-20 minutes or so. Let cool, then store at room temperature in a sealed container.
soy-free // use coconut amino instead of tamari
vegan // use maple syrup instead of honey