Is your usual reaction to Kale EWWW? Well, you may want to try Kale Chips. Cheesy Kale Chips are even better, and this vegan version Vanessa loves are great for the lactose intolerant. Woop woop!
Check out how we made them our own.
Melissa’s Nutritional Tidbit: Kale has catapulted into the hall of fame for health and nutrition. It truly is a superfood, containing a myriad of vitamins and minerals, including vitamins A, C, K, copper, magnesium, iron, and potassium. It also contains antioxidants and flavonoids. These both help against inflammation and disease. Eating too much kale can have its effects though. If you’re on Coumadin, a blood thinner, and eat more kale than you would usually eat, the kale can impact the effects of Coumadin because of kale’s vitamin K content. Be sure to speak with your doctor if this applies to you.
VANESSA:
Expertise: Intermediate – because there are a lot of steps.
Ease: Medium. Once you get the hang of coating the sauce on the leaves it becomes easier – I put the kale leaves in a bowl, pour some of the sauce on the leaves, and just start mixing with my hands. It’s messy, but works the best to get all the leaves coated as evenly.
Customizing: Up the amount of spices for a stronger and spicier flavor. I sometimes substitute paprika or chili powder instead of cayenne pepper.
Repeatability: I make these every week. I love chips, so this is a healthier option.
Pro Tips: I try to purchase larger kale leaves because you MUST cut off the larger stems. The stems are inedible once dry – think eating a stick. When looking for large kale leaves, try your local Farmer’s Market. I’m lucky that the Farmer’s Market in Falls Church, VA is year-round and sells 2 large bunches (almost 3 lbs) for $5 USD – which is cheaper than my grocery store. You may have a lot of sauce left over, try using the extra as a dip for tortilla chips – very yummy!
HADAS:
Expertise: Intermediate
Ease: Medium? Actually Hard
Customizing: I didn’t use a sauce because I was confused by all these ingredients I’d have to buy. Tried a bit of EVOO, salt, and garlic powder.
Repeatability: I think they were too baked because they disintegrate pretty quickly, but not bad. I’ll probs put them in a sandwich for crunch. Not great snack material yet. May try the dehydrator everyone talks about.
CINDY:
Expertise: Intermediate, because I had to invent the recipe
Ease: Super easy
Customizing: I’m allergic to kale and had no ingredients for the sauce at home, so I basically just made “chips.” Tried eggplant and carrot. Eggplant was flavored with canola oil, garlic, salt, pepper, and oregano. Carrots (rainbow!) were flavored with canola oil, paprika, nutmeg, and cinnamon.
Repeatability: The eggplant didn’t crisp, but was delicious even in its soggy oilness. I’d rather make eggplant in thicker slices with less oil. The carrots were the best thing that’s happened to my mouth in a really long time and I can’t wait to make them again.
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