For whatever k-ails you…kale chips are the answer

by Sylvia on October 27, 2011

The Kale Girl
from The Kale Effect Cookbook by
Christina Bandaroga and Emily Miranda

Kale Chips

Kale 1 bunch, Green curly or purple
Maple syrup
1 Tablespoon
Extra virgin olive oil
1 Tablespoon
Salt 1/8teaspoon
Mustard 2 teaspoons
Honey 1 Tablespoon
Chili ½ teaspoon
Salt 1/8teaspoon
Sesame seeds
1 Tablespoon
Sesame oil
1 Tablespoon
Rice vinegar
1 Tablespoon
Salt 1/8teaspoon
Sugar 2 teaspoons
Garlic 1 clove, minced
Apple ½ fruit, minced finely, can substitute other fruits
Extra virgin olive oil
1 Tablespoon
Salt 1/8 teaspoon

1 Rip: Tear chip sized leaves off the stems into a 9×13 casserole dish or large bowl, which is especially handy at containing the squirrelly fresh leaves compared to a baking sheet. (Reserve stems for Stem Fry on page 57.)  Alternatively, you can compost the stems and keep these nutrients out of the landfill.
2 Pick a direction: Go ahead, mix it by hand and get a little sticky.Whichever direction you decide to head, stay grounded to the source with Himalayan sea salt, 1/8–¼ teaspoon. It’s got all the minerals you need.
3 Dehydrate or bake: To keep it ‘live’, dehydrate for two hours at 175 degrees, until crisp. If you don’t have a system with fancy airflow, you should toss it every 30 minutes and dedicate a piggy bank to a convection oven or high-tech dehydrator. If you dehydrate, the kale remains raw and the nutrients remain intact. If you don’t have two hours and want to make a quick snack, increase the temperature up to 350 for 6-10minutes. Tussle every 2-3minutes & keep an eye on it or your crispy edges will be a bit too crispy.

kale chips

Too much oil is too much, but too much maple syrup…well, North is our favorite direction.
Stored in glass jars, the chips will keep for 7-10 days. If they lose their crisp, pop them back in the oven for 1-2minutes on a low temperature.

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