Oh Exciting Announcements! Today at 2:00pm EST I will be announcing the brand shiny new tutorial that will be released before the month is through. You have been asking for this one for a long time now and she is at last ready to show her pretty face. Wait and see! On Friday, at 2:00pm you will have the opportunity to pre-order your copy. Limited copies available. Be quick!
Are you ready for way three of Kale Chips 5 Ways?
To recap:
- Way One: Lemon and Olive Oil
- Way Two: Asian Spiced
And now for way three I wanted to combine a few of my favourite snack foods. I love Nori, I love a warm cup of miso soup. I think anything with sesame seeds tastes great and tamari can give almost anything a little flair. Oh, and I love kale chips.
That is how I came up with Way Three of my Kale Chips Adventure. I like to call these Macro-Japan Kale Chips. Sea veggies, miso, sesame oil, tamari, sesame seeds- if those are macrobiotic friendly and traditional Japanese foods than… Than nothing, because they are and either way- I make up the rules here.
You might also notice that those foods also all fall into the Superfoods category of awesomeness that you can easily find in my Superfoods Guide To Health.
Macro-Japan Kale Chips
Prep Time: 5 minutes
Cook Time: 4-5 hours
Ingredients (Serves 4)
- 1 Head of Kale, washed, dried and torn into bite size pieces
- 2 sheets of nori, cut with scissors into small pieces
- 1/4 cup black sesame seeds (or white will work too)
- 2 Tbs Miso paste
- 1 Tbs Maple Syrup
- 1 lemon, juiced
- 1/2 tsp sea salt
- 1 Tbs sesame oil
- 2 tsp tamari
- cayenne to taste
Instructions
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 so you want to avoid doing this as much as you can.
With your hands, mix together the kale, nori 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.
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Now we’re talking! I love all these flavours, and think they’ll be great on kale! THANKS!
And can’t wait for the tutorial!!
BUGS!!
I bought organic kale and there was bugs in it! ew!! they’re so hard to wash out. any advice??
soak it!
@ Erika – I’ve had luck when I’ve added a teaspoon of salt or a teaspoon of white vinegar to the water before I soaked buggy greens . Just make sure to rinse completely after, and don’t leave for too long in the soaking water.
Yum! These sound so amazing!
Not sure if you know, but in relation to the dehydrator time, does it take more or less time in the oven?
Less time in the oven I believe…
[...] Way Three: Macro-Japan [...]
[...] Way Three: Macro-Japan [...]
I made these the other day, and put the leftovers in the fridge and they got soggy! what’s the best way to keep them fresh and crispy?
Eat them straight away. Dried food will rehydrate pretty quick in humid weather. Popping them back in the dehydrator or oven briefly will help.
[...] more delicious than they sound, these chips are from The National Post’s cooking blog “Making Love In the Kitchen”. I like it, overall. The woman’s pretty knowledgeable, happy, and honest. Globe & Mail, [...]
[...] more delicious than they sound, these chips are from The National Post’s cooking blog “Making Love In the Kitchen”. I like it, overall. The woman’s pretty knowledgeable, happy, and honest. Globe & Mail, [...]
I followed this Japanese inspired recipe http://t.co/Jol5j5TV