A Delicious Way to Enjoy Kale
I set out to create crispy kale chips seasoned with a delicious cashew coating.
This huge kale plant is responsible for launching me into kale chip experimentation. I planted it as a seedling last spring in my kitchen garden. And now, almost a year later, it threatens me. “If you don’t harvest me, I’m going to go to seed.”
I harvested a huge basket of kale.
After making six batches of kale chips, I used all of that kale, plus more from other plants.
And now kale chips threaten to overtake my kitchen and hog all my storage containers. I wish I could share some of them with you. 😋
How to Make Kale Chips
It’s easy to make kale chips. It’s a good cooking project to involve your children.
Wash the kale.
Strip off the leaves.
Dry the kale. I like to use a salad spinner. Or you can use towels.
Process the seasoning ingredients together in a food processor.
Use your hands to massage the topping into the kale.
Spread the kale on two baking sheets.
Bake at 225 degrees until kale is dry and crispy, about 1 hour.
If you haven’t eaten kale chips before, you’ll be amazed at how tasty and addicting these crispy green leafy vegetables can be.
If you purchased kale chips before you’ll be pleasantly surprised at how much less homemade kale chips cost.
Variations for Kale Chips
This basic recipe is very flexible. It starts out with cashews, tahini, nutritional yeast, lemon juice, onion powder, garlic powder, and salt. Plus, just enough water to make a thick paste.
You can use other nuts or seeds, and dill weed, chili powder, or curry powder. Use your imagination with what you have on hand and try different seasoning combinations.
You can also dehydrate the kale chips to preserve more nutrients and better color.
Kale Chips Are Good for You
Kale chips are high in vitamin A, vitamin K, fiber, calcium, iron, and antioxidants. Kale is also high in quercetin and can help combat depression and anxiety.
- 1 bunch kale about 8-10 ounces
- ¼ cup raw cashews rinsed
- 2 tablespoons nutritional yeast
- 2 tablespoons tahini
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Heat oven to 225° F. Line two large rimmed baking sheets with parchment paper.
- Wash kale and remove stems. Pat dry with a towel or use a salad spinner to remove excess moisture. Tear large kale leaves into 2 or 3 pieces and place in a large bowl.
- Process cashews in a food processor until finely ground. Add nutritional yeast, tahini, water, lemon juice, onion powder, garlic powder, and salt. Process until it becomes a thick, finely-ground paste, stopping to scrape down the sides as needed.
- Transfer to the bowl with the kale. Mix with your hands to evenly coat all of the kale leaves.
- Spread kale out in a single layer on the baking sheets. (The leaves will likely overlap slightly). Sprinkle with salt.
- Bake 30 minutes. Rotate pans and bake until kale is totally dry and crispy, about 30 minutes. If desired, turn off the oven and let crisp for 10-15 more minutes.
- Cool, and store in an airtight container for up to 3 days. Makes 8 servings.
- The fastest way to remove kale stems is to strip the leaf from the stem, starting at the base of the leaf, tearing off both sides of the stem at once.
- Bunches of kale vary in size. You should end up with about 14-16 cups of leaves after the strips have been removed.
- If kale chips lose their crispiness, bake at 225° F. until they become crisp again, about 15 minutes.
- Kale chips are delicate, so expect to end up with crumbs. Sprinkle them on salads, soups, or scrambled tofu.