20 Oct 2011

an addiction

OMG. I have a problem.

When you ask someone what their favourite crunchy, salty indulgence is: chances are they're gonna say chips. And why not? They do SEEM satisfying. But are they really? I don't particularly want GMO potatoes deep fried in processed oils covered in chemical salts and fake flavours - no matter how good they may taste.

Having said that - there are really great brands of chips out there. Lots are organic, non-GMO, made in small batches, locally sourced, and only have 3-5 or so whole food ingredients that you can actually read. For example: Hippie Chips, and Food Should Taste Good Chips.Yay for them! But I have something even BETTER! It's dark, leafy, and green. Can ya guess?


Now, kale on it's own isn't crunchy or salty... in fact, for most people, it's a pretty bitter bother (see what I did there?) But there is a way out, my friends! A delicious, so-healthy-it's-silly way out. Kale Chips.

They're cheap, easy, practically calorie-free, and absolutely addicting in the best way possible! Last weekend, I ate three huge heads of kale. Alone. In a day. And I wanted more.
Sadly, most people don't get that many greens in their system in 2 months. But kale chips will change that! Once you try them, you'll understand. There's not much else to say.

Kale Chips: serves... probably just you, even though you won't believe me at the beginning

 3/4 cup sprouted nuts (I like cashews for their creaminess)
1/4-1/2 cup nutritional yeast
1/2 T curry powder, or any other spicy powder you adore - this and the yeast are key
1 T miso
Splash of Bragg's Liquid Aminos
Juice of 1 lemon
1 teaspoon salt and pepper
Clove of garlic, chopped
2-3 heads/bunches of fave kale

Blend all ingredients except kale in small blender until smooth. It should turn into a thick, delicious, saucy thing... unless you or I forgot an ingredient. Add other things to your liking. Set aside.
Wash kale and break into large chip sized pieces (they will shrink a lot). Put in your biggest bowl and throw in the sauce. Mix it in with your hands - this is surprisingly enjoyable - until all the pieces are evenly coated. Try one...

Yep. I know. You're gonna eat 'em all.

Try not to though! Get them in the dehydrator for around 3-4 hours until they're crispy. I like them when some are really crispy and others still have the warm, nutty goo on them.

MMMMMMM! I think come Saturday, Emily will be purchasing 6 heads of kale from the market. They will be gone by Sunday.


Hallie said...

Holy moses.. I just got a few bunches of kale today and made this sauce, sans miso (didn't have any; sad!) and added tahini and tamari. I kept the curry suggestion... oh my goodness! I definitely used celery to scrape every bit of it out of the mixing bowl. Thank you so much for all these delicious recipes! Can't wait until your cookbook comes out.

Best x

Amanda said...

Thanks to your recipe, I am now completely addicted, and can't even remember life before kale chips. :)

Sara said...

What type of miso should I use? ( I have black rice miso)

yadira said...

No kale in mexico :( any other suggestion? Any green leaf? Thank you.

Em von Euw said...

Any leafy greens :D

Em von Euw said...

Any kind will work :)

niv said...

can I bake them on low in the oven? I don't have a dehydrator. Thanks

Em von Euw said...


Corine harmon said...

How long do you bake them in the oven for if you don't have a dehydrator?

Em von Euw said...

Ehh a couple hours? Check periodically though.

Unknown said...

Another tip for the oven: let them rest overnight. When you wake up, you'll notice (sadly) that they're back to being kind of soggy and soft. Just pop them back in. I would bake mine at 180' (I know that's too high for raw.) for about fifteen minutes, take a break to move them around and ensure they weren't sticking, and then at 200-210 until they crisped up...so about ten minutes. They cool down fast, so if you need to touch them to see if they're crispy, just grab one of your larger pieces with a pair of tongs and see. Any leftovers would be rebaked the next morning for school, if they rehydrated.

Unknown said...

*rebaked at 180'

Anonymous said...

at what temperature should i leave them in the dehydrator? im guessing about 100?

Em von Euw said...

@Anonymous - 120 or so

Unknown said...

I tried it today using collard leaves and smoked paprika as may fav spice. I couldn't stop licking my fingers, it was so good and will definitely use it soon in pasta/ravioli/salad dressing. I just dehydrated it for longer around 6-7 h as I wanted it it to be really dry and crunchy. Delicious!