Kale Chips "Your Way"

Potato chips are not currently in my diet because potatoes should be avoided on the GAPS, SCD and Candida Free Diets. So, when I want something crunchy other than my homemade crackers, I make kale chips. I'm saving so much money by making them on my own also.

Additionally, I prefer to make them myself because I know exactly what I've put into them and I can "mix it up" based on my own preference. Ideally for best results, you should use a dehydrator - but an oven will work too.

These are YOUR home-made Kale Chips. So many of the ingredients listed below are optional including the nuts, but they do add a special crunch when used in a recipe. Add seasonings/spices to taste and any combination that you like (keep them light, will be stronger once dehydrated) Listed below are some that I use often.


Ingredients:
  • Dehydrator (or Oven set to it's lowest setting. 200 degrees Celsius is the max temperature)

  • 1 bunch of washed kale, not necessary to fully dry the leaves

  • (I've used both "common" kale and "lacinato" kale)

  • 3-4 TBS olive oil/coconut oil (or combination of the two - or your own favorite oil)

  • 1/4 - 1/2 cup nuts or seeds (Most commonly used ones: Walnuts, almonds, cashews, sunflower seeds. Nuts are optional, but most commercial recipes use them to create a denser crunchiness.)

  • garlic powder to taste

  • turmeric

  • cayenne pepper

  • onion powder

  • curry powder

  • 1/4 cup (yellow, orange or red) bell peppers or tomato (these add liquid to the mixture in addition to the oil)

  • salt to taste

  • nutritional yeast will give it a cheesy flavor - use about 2 TBS or even more (Yet not good for the Candida Free diet and probably not an allowed food for GAPS nor SCD.)

Instructions:
  1. Add everything except for kale to a blender or food processor.

  2. Taste your recipe. Remember the flavor will be a bit stronger when dehydrated.

  3. Add just enough water, if needed, to enable you to pour your flavor mixture over the washed kale - kale does not need to be dried. The water will evaporate.

  4. Massage the mixture into the kale. They might begin to look a bit wilted, but that's OK.

  5. Spread the kale onto the dehydrator and dehydrate between 105 and 135 degrees Celsius.

  6. (At 135 degrees Celsius, the kale will be ready in 2 - 3 hours. Yet, many raw food proponents suggest keeping temperature under 115 degrees Celsius.)

Notes:

Here is one specific flavor combination that I enjoyed recently:
2 TBS olive oil
1 TBS coconut oil
1/4 cup walnuts + 3 TBS almond meal

Other recipe ideas:1. Nutritional yeast is really tasty with cashew nuts plus other seasonings
2. Sunflower seeds and sesame seeds (keep whole) with coconut oil (no olive oil) plus other seasonings 3. Add Stevia for sweetness (perhaps if you are going for a B-B-Q flavor combination)
 
ANOTHER OPTION: You can add some Kale to one of the flavor mixtures which includes nuts and spread the paste onto a baking sheet to make homemade crunchy crackers. By adding nutritional yeast and a little cayenne, you just might end up with some "Cheez-It" type snacks.

My dehydrator is by Nesco. I purchased it from Kohl's for about $35 (year 2012) or less when I used my Kohl's coupon. I haven't had the privilege of trying an Excalibur dehydrator. But this one does just fine.