Chipotle- Cheddar Kale Chips

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My love for kale chips borders on obsession. It’s probably illegal in most states. I’ve made several version of kale chips including plain salt and olive oil, sour cream and onion, and applewood smoked. These are my favorite yet and I just had to share!
I first started making kale chips in the oven, but after burning  them almost every time I decided to try a dehydrator. What a huge difference it makes! Now I can have kale chips that are crispy and crunchy but never burned, every time. Even when I forget about them and end up cooking them for almost 24 hours. Not only does the dehydrator save energy and preserve nutrients, but it’s also fool proof to use since it “cooks” so slowly that the amount of time doesn’t have to be exact.
But don’t let not having a dehydrator prevent you from trying these out. They are so ridiculously delicious and packed with nutrition that you will want to try them out. Kale haters have been known to fall in love with these chips. I have been known to forget to tell the husband I made these in order to keep them all for myself…

Kale is an excellent source of vitamins A,C, and K as well as a good source of minerals like calcium, iron, and manganese. Additionally, as a member of the Brassica Family (like broccoli, cabbage, and cauliflower), this veggie contains compounds which have been shown to inhibit cancer activity. So what are you waiting for?

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Chipotle-Cheddar Kale Chips:

- 1 bunch kale (curly varieties work best for kale chips, but lacinato will work too)

-3/4 cup raw cashews, preferably soaked for at least an hour

-1 chipotle chile in adobo sauce

-1 clove garlic, peeled

- 2 Tablespoons nutritional yeast (helps contribute to “cheesy flavor and is high in B vitamins)

- 1 Tablespoon olive oil

- 1 Tablespoon apple cider vinegar (lemon juice can be substituted)

- 1 teaspoon agave nectar

- scant 1/2 teaspoon sea salt, or to taste

- 1/3 to 1/2 cup water as needed for blending

Directions:

1. Wash and dry kale. Remove the tough stems and tear into bite sized pieces, placing them in a large bowl. There should be able 6-7 cups. It will look much smalled when it is dehydrated though!

2. Combine all other ingredients except water in a high speed blender. Add about 1/4 cup water and blend until smooth, adding more water as needed.

3. Pour the sauce over the kale and mix well. Distribute evenly among the trays of your dehydrator and dehydrate about 10-12 hours. I like to do this over night so I don’t feel like I have to wait so long.  OR you can bake these at about 250F for about an hour, or until crispy.

These can be stored in jars or plastic containers (just not bags- they may crumble) and make a great on-the-go snack. I hope you enjoy them as much as I do!

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About lacocinaencantada

I live, work, study, and of course cook in Portland. I find nature continuously inspiring and love verdant pacific northwest for its lush and wild charm. I love cooking, baking, drawing, painting, photography, running, yoga, and spending time with people I care about. I believe in eating real food: minimally processed, no weird additives, heavy on the fresh produce and whole grains. I also believe in eating delicious food. Healthy food should be creative, inspiring, and yes taste good! While I strive to make healthful recipes, I never sacrifice taste for "low cal" or "low fat." Everything in moderation is key! I hope to share some of my recipes and thoughts on food or heath issues here. Enjoy :)

3 responses »

  1. I have not been excited about the idea of trying kale chips. However, I promise when I get a food dehydrator, I will make them, and I’ll get back to you with my thoughts because you’re making them sound really **** good!

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