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kale chips/kale crackers? recipe help/ideas

post #1 of 7
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I made kale chips by tossing de-stemmed leaves (broken into smaller pieces) with canola (an oil I hate to use but didn't want to use the last of my coconut oil on an experiement!  don't think melted lard would have worked?!) and salt, garlic powder.  They went in a single layer on a baking sheet for 35ish min at 250 and were pretty tasty - light, crispy, and flavorful.

 

I was wondering if I could try doing something to get a similar crispness but... thicker than a dehydrated leaf lol.  Like a cracker, maybe?  Food processor to sort of puree the leaves, fat, and seasonings, and then spread it out on a baking sheet???  I may feel brave enough to try this but I always love to hear ideas or experiences.  oooh, maybe this way I could use lard!?

 

thanks in advance for ideas.

post #2 of 7

Oh, I love the idea of kale chips!  The grocery stores don't carry many options for fresh greens where we live, but one of them does regularly stock kale (need to grow my own!) 

 

I haven't tried it, but it seems like if you puree the leaves to bake you'd need something carb-y to make it thicker.  I was wondering if pureeing sunflower seeds or other seed/nut with the kale and spices would thicken it up enough to make it more cracker-like.  Please let us know how it turns out! :)

post #3 of 7

Yum! I have made the chips with kale, olive oil, nutritional yeast and ground cashews. So good! I would love to make them thicker, they burn so easily you really have to watch the oven.

post #4 of 7

Also, our Whole Foods has kale chips in a bag. They are so delicious but really expensive, I hardly ever buy them.

post #5 of 7

The only way I make them is coated with olive oil, apple cider vinegar and a sprinkle of salt. But, I only bake them at 300-325, for about 10 minutes, total. I've tried a couple recipes at higher heat and longer cooking times, and they just burn.

Mine are really thin, though!

post #6 of 7

I find that they turn out way better in a dehydrator.  You have to watch and make sure you don't over dehydrate them, though, or they crumble.

 

I would think that pureeing them and smooshing them out onto a pan, dehydrating or baking (very low heat), then maybe cutting them before they are all the way cool would work?

 

My fav. flavor to make is Emerald Sesame Kale Chips.....I put toasted sesame oil, rice vinegar, soy sauce or tamari, sesame seeds, minced fresh garlic and ginger in a bowl and mix well.  Then massage it into the kale leaves and dehydrate.  SO good!

post #7 of 7

My recipe is 350 degrees for 11 minutes.  I tossed with olive oil then salt.  Yum.

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