Oh, dear kale chips. It’s been awhile. A loooooooooong while.
The last time I posted a recipe for kale chips was in 2012. That’s probably the last time I’ve eaten them, too, so it’s not like I’ve been creating awesome kale chip recipes and holding out on you.
I cannot fathom why I haven’t been making and eating kale chips all these years. My mind is blank. They are so crunchy and nutritious and versatile; I’ve seriously been missing out.
These kale chips came to fruition because – and this might surprise you – I bought a cold-press juicer. For many years, I felt like a fraud nutritionist because I had a strong dislike for green juice, or any juice for that matter. Then, last summer I began craving it all the time. Perhaps it was the heat, or maybe my body was giving me the message that I needed a potent dose of micronutrients. So I began frequenting juice bars like, well, a juice fan.
As juicing removes the fibre, what you’re left with is a concentrated dose of vitamins, minerals and antioxidants that are easily digested and absorbed in our bodies. For those of us with digestive issues, this can be extremely helpful!
If you’ve ever bought an organic, cold-pressed juice you know it can be expensive. Here in Vancouver, it can be anywhere from $8-12 for a glass. While juicing at home isn’t cheap, as you need to buy the produce, it is definitely less expensive. I purchased a juicer off craiglist and what I discovered is most people buy juicers with good intentions, and then they collect dust in a closet. Basically, every ad went something like this: ‘Bought this juicer, used it a couple of times but haven’t touched it in years. In great condition.’
Anyway, what all of this has to do with kale chips is I over-zealously bought a ton of produce for juicing and found myself craving chips one evening. My bounty of kale came to the rescue!
I skipped the dehydrator for these kale chips because when you have a craving, you don’t want to wait 8 hours for your snack, you know? This batch fits on one pan and takes about an hour to bake, but if you can’t wait you can always steal a few from the oven as they cook.
And, if anyone has a good juice recipe, please share a link in the comments! I like my juices green and tangy and sour, so let me know if you have anything that fits this bill.
- 3 large kale leaves, washed and dried well (about 4 lightly-packed cups)
- 1 tbsp gluten-free tamari
- 1 tsp sesame oil
- ¼ tsp garlic powder
- ¼ tsp ground ginger
- Preheat the oven to 200 degrees F.
- Mix the tamari, sesame oil, garlic and ground ginger together.
- Break the kale leaves into pieces and add to a large bowl. Pour the dressing over and massage the kale with your hands, until they are coated and shiny. Taste a piece of kale, and adjust any seasonings if necessary.
- Spread the kale chips on a parchment-lined large baking sheet.
- Bake for about 1 hour. Check on the kale chips every 20 minutes or so to give them a shake and toss.