Kale Chips

Kale


For the last several winters and springs I have tried to eat kale. I tried it both raw and cooked, Yuck. I tried several different ways. If I didn’t like it, I just couldn’t convince my children to eat it. I really wanted to eat Kale because it is so high in nutrition. The more I have read about it, the better it sounds, if only I could get it into myself and family.

Curly kale has ruffled leaves and a fibrous stalk and is usually deep green in color. It has a lively pungent flavor with delicious bitter peppery qualities.

Ornamental kale is a more recently cultivated species that is oftentimes referred to as salad savoy. Its leaves may either be green, white or purple and its stalks coalesce to form a loosely knit head. Ornamental kale has a more mellow flavor and tender texture.

Dinosaur kale is the common name for the kale variety known as Lacinato. It features dark blue-green leaves that have an embossed texture. It has a slightly sweeter and more delicate taste than curly kale.

Select and Store

Look for kale with firm, deeply colored leaves and moist hardy stems. Kale should be displayed in a cool environment since warm temperatures will cause it to wilt and will negatively affect its flavor. The leaves should look fresh, be unwilted, and be free from signs of browning, yellowing and small holes. Choose kale with smaller-sized leaves since these will be tenderer and have a milder flavor than those with larger leaves. Kale is available throughout the year, although it is more widely available, and at its peak, from the middle of winter through the beginning of spring.

Kale should be wrapped in a damp paper towel, placed in a plastic bag and stored in the refrigerator crisper. It should not be washed before storing since this may cause it to become limp. Kale can be kept in the refrigerator for several days, although it is best when eaten within one or two days after purchase since the longer it is stored, the more bitter its flavor becomes.

Kale Chips

½ cup Lemon Juice
1 Onion
6 heads of garlic Garlic peeled
½ cup Cashews
1 tsp Salt
2T curry
2T Honey

In a blender, place all these ingredients and blend to a liquid. Pour into a large bowl. Devein the kale and rip into 1-3 inch pieces. Dip the kale into the sauce. Try not to coat too thickly. I usually rub some of the sauce off. Place the kale on a dehydrator tray or a cookie sheet. Lightly oil the tray or sheet. In your dehydrator place the temperature at 150 degrees. In your oven, place the temperature at 200 degrees. The lower the temperature, the slower it dries but also keeps the nutrients. In the oven dry the kale for about one hour. In the dehydrator dry the kale for two hours.

Once the kale is dry, place it in zip lock bags. This will keep the moisture out and keep it crunchy.


Nutritional Profile

Density World's Healthiest

vitamin K 1062.10 mcg
vitamin A 9620.00 IU
vitamin C 53.30 mg
manganese 0.54 mg
dietary fiber 2.60 g
copper 0.20 mg
tryptophan 0.03 g
calcium 93.60 mg