after seeing a tweet from my friend Felicia Sullivan today, i got inspired to come home and whip up a batch of Kale Chips.
Kale definitely lives up to its “super food” title:
One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. (from WebMD)
Kale Chips are a fantastic snack food – especially if you’re vegan/raw vegan and you’re missing that salty crunchy snack. not only is it nutritious, the recipe for basic Kale Chips seems SUPER easy:
- kale, de-veined
i mean, can’t beat simple ingredients. but after making a few batches at home, here are some helpful hints from a kale chip addict that will hopefully make your DIY Kale Chips easier:
- Cleaning: kale has so many beautiful folds & curly-ness — but that just means you have to be SUPER thorough when you clean it. dirt/mold/bugs tend to get stuck in the folds.
- De-veining: they always tell you to “de-vein” the kale, which usually means you pull the stem/spine away from the leaf. i don’t know about anyone else, but that always results in me tearing the kale leaf – not cute. SO, rather than de-veining (pulling the spine away from the leaf) — just de-leaf it instead (pull the leaves away from the stem). this is far more manageable and this way, you have more control to make sure each “chip” piece is of equal size (see next tip)
- basic cooking principle: make sure each piece is the same size to ensure even cooking. we should never forget basic principles of cooking – even when making something as simple as chips. as best as possible – try to make sure each chip/leaf is of equal size so your batch cooks evenly
- coat evenly: whether you’re making a simple Olive Oil/S&P Kale Chip recipe, or you’re doing a more fancy version with a nut-mixture, you must make sure that each chip/leaf is evenly coated. this will also help ensure it cooks evenly
whether you bake or dehydrate your Kale Chips, the above tips should always apply. personally, i prefer dehydrating — even though it takes longer, i feel it retains more of the green kale flavor in the chips. but either will do!
- for dehydrator: lay out on dehydrator trays, dehydrate for minimum of 8 hours at 115°F.
- for oven: bake at 300°F for approximately 20 minutes (or until crisp). let cool
hope these tips are helpful for my fellow Kale Chip Addicts! :)