This raw or baked kale chips recipe was submitted by my reader Wendy Geesey (Altoona, PA, USA) and I must say, it's super yummy!
Originally it's a raw kale recipe and calls for a dehydrator, but I have added instructions on how to bake it in your oven as well. Then you have wonderful baked chips.
Kale is a very versatile vegetable that belongs to the cruciferous veggies like broccoli and cabbage. Even though they have a very high nutritional value, most people don't eat enough of them. Probably because they are thought to taste bland. Not with this innovative recipe!
Our kale chips recipe will also please your kids, because it's a perfect finger food and so much fun to eat. The little ones won't even notice there's a veggie hiding.
How to Make the Kale Chips
can buy kale in 1 or 2 pound bags. It’s already chopped up, and all you
have I have
to do is go through it and separate out the chunky stalk parts. But when
buying chopped up, you must make sure, it's really fresh! When cut up,
it starts losing its nutritional value in 1-2 days.
Even though it's more work, I prefer to buy kale by the bunch in stalk form. Remove the stalks and cut the kale into approximately 1 inch size pieces.
Put all your kale in a large mixing bowl
and toss with as much oil as needed to coat- you can get your hands in
there and work it around. Kale is tough, but for this recipe you don’t
want to massage it a whole lot.
Sprinkle with a little salt and mix around a little more.
If you feel adventurous, experiment by adding nutritional yeast for a cheesy flavor or by using salad dressing/sauces instead of oil for different flavor combinations.
Raw kale chips:
Place on mesh dehydrator sheets and dehydrate on 110°F (45°C) for an hour or two- or until dried and crispy.
Baked kale chips:
If you don't have a dehydrator you can use a cookie sheet and your oven. Preheat oven to 350°F (175°C). Bake approx. 10-15 minutes until the edges are brown but not burnt.
Raw is better from a nutritional point of view, because baking kills all the enzymes and antioxidants present in the food.
Any food heated over 118°F (48°C) for more than 2 minutes has no enzyme activity - the necessary ingredient to help you digest that particular food.
Food rich in enzymes is the key to maximizing energy. It takes a lot of energy for your body to have to produce the enzymes needed to digest cooked food (and as we age the ability to do this decreases).
This is one reason why you will notice a dramatic increase in energy on a raw food diet. Since your body does not have to use energy to produce enzymes it is free to provide YOU with more energy to do whatever it is you want/need to do!
With food like this kale chips recipe that tastes this good and makes you feel this terrific, why eat the Standard American Diet that has been shown to lead to all kinds of chronic diseases/conditions?