I have been totally obsessed with kale chips. It started up again after that event I went to a few weeks back and sampled some of the best Kale chips of my life. I have since been trying all kinds of different, delicious toppings and every single one has been a delicious hit. I have realized that you can pretty much put any thing on these awesome, dry them out and voila- you have the perfect crunchy delicious and oh so healthy substitute for chips.
So consider this Way Two of Kale Chips 5 Ways. You can find Way One here and the rest will be following over the coming weeks. To tantalize your taste buds- we’ve got an Asian Macrobiotic Sesame chip, A Sour Cream and Onion (with neither sour cream, nor onion) and a Spicey Nacho Cheese (again- no nachos or cheese). And wow are they all fantastic and if you are free this Sunday, you can sample one of the many awesome varieties I have been coming up.
What’s on Sunday? My Healthy Meal Prep Workshop of course, where you’ll also enjoy fresh veggie soup made right before your very eyes, coconut ice cream, a bunch of dips and chips, an extra special dessert and a few other tasty treats (have to leave somethings to surprise you with)
Healthy Meal Prep Workshop
Cost: $60.00 per person
Location: 26 Noble Street (Queen and Dufferin Area), Toronto
Time: Sunday May 2, 2010, 11am – 1pm Register now
Each participant will receive a complete tutorial that includes:
- a kitchen organizing checklist
- a weekly meal plan
- a schedule to get those meals made quickly and efficiently
- recipes
- shopping lists
- nutrition and cooking information
- simple and healthy breakfast, lunch, dinner and snack ideas
Right- back to Kale Chips Five Ways: Way 2
Spicy Thai Ginger Kale Chips
1 Head of Kale, washed, dried and torn into bite size pieces
The marinade
1/4 cup raw almonds (or almond butter)
1 Tbs fresh lemon juice
2 Tsp raw honey
1 Tbs tamari
1 inch fresh ginger, grated
dash cayenne
- Place all marinade ingredients in a blender or food processor and process until smooth. Add water as needed just in order to blend. Remember- you will be drying this out again after
- With your hands, mix together the kale and marinade, massaging gently.
- Transfer to dehydrator rack or parchment lined baking sheet
- Stick in your dehydrator on medium-high setting or in your oven on its lowest temperature with the oven door left slightly open
- In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in an oven.
As delicious as the other flavours sound, I think Spicy Thai will be my runaway favourite. What a great idea!
Ohhh…sounds so good and I can’t wait until I can make it! I love kale chips. I usually have them with some homemade ACD ketchup (I use kombucha for vinegar substitute). Unfortunately, I just finished a round of antibiotics. I want to try this recipe as soon as I get the Candida’s under control again. Thanks Meghan!
Holy yum!
My roommates are currently obsessed with Kale chips so I think they’re going to love me (even more than they do) thanks to the posts over the next couple weeks. Love kale chips!!
WHAT THE HECK THIS KALECHIP POST IS SO TIMELY.
After weeks of resistance at the health food store where I work, tonight I finally gave in to trying the much-talked-about-and-drooled-over Solar Raw “super cheesy” kale chips. And guess what? I loved them.
So now I’m back on the kale chip wagon, too. And your post really couldn’t have come at a better time. Mmm…KALE CHIPS.
Brunch sounds delightful! I wish!
This sounds fantastic! I recently made kale chips for an upcoming post on my blog, too! They are just soo good.
I haven’t checked your blog in a little while and I came on, not only to catch up, but because I was looking for your kale chip recipe since I bought some really nice kale at the store today and immediately thought of your recipe I had tried a while back. What great timing!
And I seriously wish I lived closer so I could attend your classes!
yummmmmmmmmmmmmmmmmmm.
Perfection. Must buy more kale to try more of these out!!!
sounds so good!
I love kale chips.. but find if i make a large batch and want to store them they get soggy… or crumble..
im wondering if you have any tips on how to store them for a couple of days?
looking forward to more recipes!