04 February 2013
kale chips, a redemption story
I used to think kale chips were gross. Almost non-edible really. I think I was just making them wrong. Recently I busted out my new food dehydrator and followed a recipe from Kris Carr's new cookbook Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution to make some really tasty, flavorful kale chips. So good! The secret, for me, is seasoning. I will not enjoy a plain kale chip. This recipe has you actually coat the kale with a sauce, not just sprinkle on a few things here and there. You can download a sneak peek of Kris' book here, which includes her full recipe. (Update: You can also get the recipe over at Mind Body Green!) I'm also intrigued by this recipe for Maui Kale Chips. I'd like to try making a vegan-y cheese version with nutritional yeast and some spice to get a nacho flavor. Before when I made kale chips, I just sprinkled salt and nutritional yeast on but it wasn't nearly enough. No, I want my kale crispy and coated in something awesome.
I hear you can make all sorts of chips out of other leafy greens, and now that I've got my dehydrator I plan on experimenting. I made a batch of Swiss chard chips yesterday using the same seasoning, but I haven't tasted them yet. I'll report back.