I had kale chips for the first time last week. And let me tell you, it was love at first bite. I will admit I was skeptical of this “superfood”, I thought that there wasn’t much to rave about; but then on a whim, we picked up a bag at my local health food store. I bit into the crispy and flavorful chip and I never looked back!
They come in so many different flavors and have these delicious, crunchy toppings dried right onto the chip. And, yes, they are actually crunchy – like a thinly sliced and delicate potato chip. After perusing the ingredients on a bag one day, I thought: “I could totally make these!”
This prompted me to get into the kitchen and make my own, considering the world’s smallest bag of these chips runs me about $5.50 a pop where I live. Not only is it budget saavy to make your own kale chips, but it is also a way to add the spices and flavors you want.
When Kale chips aren’t made correctly, they can come out bitter and flat-out unappetizing. This recipe, however, will definitely not disappoint! No bitter chips among the batch I made.
I also used the method of dehydrating these chips at a low temperature overnight, which locks in all the vitamins, enzymes, minerals, antioxidants, and nutrients found in the ingredients. Kale alone is packed with Vitamins A, C, and K, as well as calcium, copper, potassium, iron, manganese, and phosphorus.
Let’s get to the chip making!
Sweet & Salty Kale Chips
- 2 bunches of organic kale
- 1 -1/4 cup almonds soaked overnight in warm water and 1 teaspoon sea salt (where to buy raw almonds)
- 2 teaspoons sea salt (where to buy sea salt)
- 1 organic carrot
- 1 small red organic bell pepper
- 1/3 organic onion
- 2 tablespoons raw honey (where to buy organic raw honey)
- 2 organic garlic cloves
- juice of half organic lemon
- 1/3 cup coconut oil (where to buy coconut oil)
1. The night before, soak the almonds in water with 1 teaspoon of sea salt (adding enough water to cover the almonds by three inches).
2. The next day, wash the kale well and trim out the stems (trust me, you don’t want the stems in there – they will come out like chewy twigs). Place all the kale leaves in a large bowl.
2. In a food processor, place the soaked almonds, pepper, carrot, garlic, onion, honey, salt, coconut oil, and lemon juice. Blend until it is well combined and creates a smooth paste.
4. Scoop the nut mixture over the kale and massage it in until the leaves are well coated.
5. Lay the leaves down in a dehydrator and dehydrate overnight at 115 degrees. (I recommend and use this dehydrator.)
For more delicious recipes similar to this one (low-carb, high-fat), I highly recommend the Wicked Good Ketogenic Diet Cookbook.
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