29 Jul 2012

BBQ kale chips

oh my goodness gracious holy cats. the first step to recovery is admitting you have a problem. i have already done the hardest part. buuuut... I JUST CAN'T STOP EATING KALE CHIPS!

i could have a worse addiction though; like... almost any other substance actually. kale chips are uber healthy. you know how good kale is for you, and when you dehydrate it - you concentrate all it's incredible life-giving nutrition. just make sure to have them with a big glass of water, because obviously you're also taking out the H20 when you "DE-hydrate".

we bought beautiful kale from the farmer's market on saturday just for kale chips. ain't it perdy?
(the answer is yes.)


the sauce for these is mega good. i used liquid smoke so they taste like barbeque chips. get ready to have garlic breath too - it's totally worth it. as usual, over half of them were devoured (or should i say inhaled) by time they were actually done... like i said: i have a problem.


cheesy barbeque kale chips: makes a huge bowl, but only serves one :)

dressing:
2 cups walnuts
1/2 cup nutritional yeast
2 tablespoons mustard
2 tablespoons agave syrup (or 1/2 cup dates)
1 tablespoon apple cider vinegar
3 tablespoons tamari
2-4 garlic cloves
1 tablespoon liquid smoke
1 teaspoon each of chili flakes, paprika, salt & pepper
1/2 cup water

chips:
3 big bunches of organic, local kale!

to make the dressing, blend all the ingredients until smooth. tear up the kale leaves (leaving the stems out) and throw them all in a giant bowl with the dressing. massage in with your hands until each leaf is covered. i eat so many just like this. it's like the greatest salad ever. BUT YOU MUST RESIST. now put them on dehydrator trays and dehydrate for 1-3 hours until they're dry and crispy. you'll have to check on them. you can also use your oven at it's lowest temperature and put them on baking sheets.


i'm always listening to music when i write my posts and - as i should be - in love with whatever song from my library is playing. which is why i HAVE to share it with you. hence, my links to songs lately. i think i'm gonna make that a habit. here's some police and modeselektor.


9 comments:

Alexia @ NamasteYoga said...

oh my mouth started salivating when i saw this post! I am seriously so so addicted to kale chips and ever since i got the dehydrator to test for a couple of months, I have been making AND EATING kale chips like there is no tomorrow. before that i as (unfortunately) buying waaaay too many boxes of them in health stores adn even ordered them abroad. pure addiction and i just cant resist. well, i also admit i dont care the splurge, its all good for me! ;)

Sunday Morning Banana Pancakes said...

I have to make these - I have been addicted to Brads Raw Kale Chips Nacho Cheeze OMG but making them yourself is waaaay cheaper - I love the idea a BBQ Kale Chips, keeping my fingers crossed someone has kale at this weeks market

Emily von Euw said...

LOL alexia, as you've read - i have the same problem. but it's the healthiest addiction ever :P

P.S. i love your blog! the photos are making MY mouth water. that black bean burger... zomg

Emily von Euw said...

for SURE. they're so expensive in the little bags and you get like... 7 kale chips -________-

my fingers are crossed for you!

lifeaintoveryet said...

I made these yesterday and OH MY GOD the sauce/dressing is delicious! Its my new favorite veggie dip. Its totally perfect for cauliflower. You are AMAZING!

pdbats said...

WOW!!!!! What a terrific sauce! You are soooo clever Em. Thank you from Australia!

Amber said...

Hey, at what temperature should the dehydrator be set? 105 or higher? Thanks.

Emily von Euw said...

105 or higher is perfect :)

Anonymous said...

I have made these twice--once with kale, and then with collard greens. Both were fabulous. Instead of massaging the sauce into the kale/collards, I've found it easier, faster, and less messy to spread the sauce with a spatula on only one side of the full leaves, and then using kitchen shears, cut the stems out (we also get larger chips that way). This recipe is definitely a keeper! Thank you SO much for sharing it!