SUN DRIED TOMATO KALE CHIPS

SUN DRIED TOMATO KALE CHIPS

There are not many people who are willing to cook for me. I can actually count them on the fingers of my hand. I know this is familiar to anybody who eats differently than what is seen as the norm. Whether you are gluten free, vegan or raw you will find yourself being invited to very few dinner parties. You will be seen as the awkward. Hopefully one day the awkward will be the norm and the norm will become awkward.

My friend J is my dinner party buddy (that sounds way to posh! We just like to cook for each other). We have a very similar food philosophy. Nobody else gets excited about kale coming to season the way we do. We will text each other about organic kale’s appearance on the shelf of the Better Food Company. She has even brought me a bag of kale as a present before. She knows me well.

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kale pieces stripped off the stalks

I have been trying to convince other non believers into embracing the humble yet amazing kale. I would say my success is about 50/50. Kale chips are the ace card in my pocket. Most people who try them fall under their spell. In one day I had 2 friends on the phone asking for my kale chip recipe :) Yesterday another friend announced they were eating kale chips all last week. I couldn’t be happier.

Brendan Brazier’s “sour cream” and onion kale chips still are the most popular in our house, but these seem to be close second. I think anything tastes better with sun dried tomatoes. If you still are a kale chip virgin please have a go. Even if you don’t have a dehydrator, they taste great made in the oven too (both methods are in my recipe). They will loose their RAW tag but they will still make an incredibly healthy and tasty snack.


SUN DRIED TOMATO KALE CHIPS
1 bag of kale with stalks (350g, 12oz)
2/3 cup cashews (soaked for half an hour and drained)
1/2 cup water
4 sundried tomatoes, soaked for 30 min
1/2 tsp dried garlic
1/2 tbs brags aminos (or tamari)

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the sundried tomato sauce

  1. Strip the kale leaves from their stalks.
  2. Wash thoroughly. Rip any larger pieces into bite size pieces.
  3. Dry will in a salad spinner. You will need to do this in three batches. Place the kale into a large bowl (you will need the largest bowl you have)
  4. In a high speed food processor blend all the remaining ingredients into a smooth sauces.
  5. Pour the sauce over the kale leaves and massage it into the kale so that all the leaves are cover with sauce.
  6. If using a dehydrator, place the kale onto your mesh dehydrator sheets (I use 3 in my Excalibur). Dehydrate at 115F (46C) for 12-14 hrs. Crunch test after 12 hours, if the kale chips are not crunchy enough dehydrate for couple more hours.
  7. If using an oven preheat it to 300F (150C). Spread your kale evenly on 2 baking trays and bake the chips for about 25 minutes. After the first 10 minutes keep checking on our chip every 5 minutes. Every oven is different and the kale chips can burn quickly.
  8. Store in an airtight container.
  9. Enjoy!

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crunch time
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