What?! It's been almost three months since I've blogged?! Bad Haley! :)
So today I made a breakthrough. It was a long time coming...I've procrastinated this step for far too long. You see, I love snack foods...who doesn't?! I've always enjoyed pretzels, chips, popcorn, crackers, etc....and when I was single and on my own they were very often entire meals for me. Yeah, you know what I'm talking about!!! Well, as a Raw Vegan....my choices are limited. I make an awesome Flax Cracker (otherwise known as Flackers ;), but they take a while to dehydrate and are a bit thick and dense. I've even developed an equivalent to Goldfish Crackers, but again....slightly time consuming and not very inexpensive.
I have been toying with the idea of Green Crisps for quite a while now. Kale Chips are nothing new - they are everywhere...but you don't always have to use Kale. I loved the idea of Nori Crisps, or Collard Crisps. You see, it's quite easy, inexpensive, simple, and quick compared to any other Raw Chip out there...and very versatile as well. You can make it complex and complicated(many people do), but I made some UNBELIEVABLE Kale Chips today...so simple I've gotta share it with you!!!
Kale Chips (Green Crisps)
Tear Kale off the stem/stalk and into small pieces (see picture above). Pour Olive oil and spices in a bowl and toss your kale in. Massage your kale with the olive oil and spices until well saturated and soft. Place on your dehydrator sheet (non-stick for they will be oily) and dehydrate at 105 degrees for 4-6 hours. They should come out paper thin and crispy. Careful not to add too much spice - it will concentrate in the dehydrator!
If you do not have a dehydrator, bake on a cookie sheet at your lowest temperature for 20-40 minutes until nice and crispy. Voila!
10/28/2011 09:18:35 am
Thanks for the information. My wife likes chips and buys
11/17/2011 03:22:06 pm
I love kale chips and have tried doing chips with some extra Napa cabbage as well. They were delicious, but very fragile, so could be eaten, but not stored. Not a problem! I have been using a mix of tahini, raw soaked cashews, Bragg;s Liquid Aminos, fresh Garlic, red bell pepper, and onion, along with nutritional yeast to make Cheesy kale Chips.These are excellent sprinkled with dill weed and can store nicely, although they rarely last long.
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About the Blogger
Haley is passionate about Raw Food and how God has used it to heal her. She loves to share what she knows with anyone who is curious, and finds herself talking to everyone around her about her lifestyle.