Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
Dehydrator vitamin K chips!
Do you often get a bit peckish for something savoury? Looking for a healthy and tasty snack that you can call on to fill the gap? How about some crispy kale chips; AKA vitamin K chips?
Kale is especially abundant in vitamin K (famous for fighting cancer). This queen green is crazy good for you! As well as being a powerhouse of vitamins and minerals, kale is high in iron, a rich source of antioxidants, an anti-inflammatory and high in fibre! Quite a list - don’t you think? Even better, dehydrated kale leaves, retain all these nutrients just as if you were eating the raw leaves. What more could you want in a chip? 3 flavours perhaps? Well you got it.
Salt ‘n’ pepper
Moroccan spice
Asian twist
Crispy kale chips are a deliciously different snack for all sorts of occasions. Watch out, the crunch is super satisfying!
WHICH KALE IS BEST?
We always recommend organic veggies free from pesticides. We used a bunch of Red kale and Tuscan kale. Both varieties became equally crispy, so we don’t have a preference.
WATCH HOW HERE
INGREDIENTS
1. SALT 'N PEPPER CRISPY KALE CHIPS ½ bunch kale leaves 2 tablespoons olive oil 1-2 teaspoons sea salt finely cracked black pepper to taste (optional)
2. MOROCAN SPICE CRISPY KALE CHIPS ½ bunch kale leaves 2 tablespoons olive 1 teaspoon sea salt ½ teaspoon garlic powder ½ teaspoon smoked paprika ¼ teaspoon ground chilli powder (optional) ¼ teaspoon ground cumin powder ¼ teaspoon dried oregano
3. ASIAN TWIST CRISPY KALE CHIPS ½ bunch kale leaves 1 tablespoon sesame oil 1 tablespoon of olive oil (mix oils together) ½ teaspoon garlic powder 1 teaspoon of sea salt 1 tablespoon sesame seeds (light toasted tastes even better) ¼ teaspoon of Chinese five spice
METHOD
1. Cut the stems off the leaves. (Save the stems for another dish, or dehydrate and add to a green smoothie powder blend). 2. Wash the leaves and pat dry thoroughly. A salad spinner does the trick very efficiently. 3. Prepare your preferred seasoning mix in a small bowl and set aside. 4. With your finger-tips, rub the seasoned oil over both sides of each leaf. Making sure the oil reaches all the outer curly tips. Do not drench the leaves, a fine coating is all that is needed.
5. Lay the leaves on the dehydrator trays in a single layer and not overlapping. 6. Dehydrate at 50°C for 8 hours. When the crispy kales chips are done they will have shrunk considerably. 7. Kept air tight, crispy kale chips stay fresh (and crispy) for over a week.
Love vegetable chips? Click over to these dehydrator beetroot chips with rosemary salt.
PIN THIS RECIPE
How to make dehydrator crispy kale chips - 3 tasty flavours!
Dehydrator vitamin K chips!
Do you often get a bit peckish for something savoury? Looking for a healthy and tasty snack that you can call on to fill the gap? How about some crispy kale chips; AKA vitamin K chips?
Kale is especially abundant in vitamin K (famous for fighting cancer). This queen green is crazy good for you! As well as being a powerhouse of vitamins and minerals, kale is high in iron, a rich source of antioxidants, an anti-inflammatory and high in fibre! Quite a list - don’t you think? Even better, dehydrated kale leaves, retain all these nutrients just as if you were eating the raw leaves. What more could you want in a chip? 3 flavours perhaps? Well you got it.
Salt ‘n’ pepper
Moroccan spice
Asian twist
Crispy kale chips are a deliciously different snack for all sorts of occasions. Watch out, the crunch is super satisfying!
WHICH KALE IS BEST?
We always recommend organic veggies free from pesticides. We used a bunch of Red kale and Tuscan kale. Both varieties became equally crispy, so we don’t have a preference.
WATCH HOW HERE
INGREDIENTS
1. SALT 'N PEPPER CRISPY KALE CHIPS ½ bunch kale leaves 2 tablespoons olive oil 1-2 teaspoons sea salt finely cracked black pepper to taste (optional)
2. MOROCAN SPICE CRISPY KALE CHIPS ½ bunch kale leaves 2 tablespoons olive 1 teaspoon sea salt ½ teaspoon garlic powder ½ teaspoon smoked paprika ¼ teaspoon ground chilli powder (optional) ¼ teaspoon ground cumin powder ¼ teaspoon dried oregano
3. ASIAN TWIST CRISPY KALE CHIPS ½ bunch kale leaves 1 tablespoon sesame oil 1 tablespoon of olive oil (mix oils together) ½ teaspoon garlic powder 1 teaspoon of sea salt 1 tablespoon sesame seeds (light toasted tastes even better) ¼ teaspoon of Chinese five spice
METHOD
1. Cut the stems off the leaves. (Save the stems for another dish, or dehydrate and add to a green smoothie powder blend). 2. Wash the leaves and pat dry thoroughly. A salad spinner does the trick very efficiently. 3. Prepare your preferred seasoning mix in a small bowl and set aside. 4. With your finger-tips, rub the seasoned oil over both sides of each leaf. Making sure the oil reaches all the outer curly tips. Do not drench the leaves, a fine coating is all that is needed.
5. Lay the leaves on the dehydrator trays in a single layer and not overlapping. 6. Dehydrate at 50°C for 8 hours. When the crispy kales chips are done they will have shrunk considerably. 7. Kept air tight, crispy kale chips stay fresh (and crispy) for over a week.
Love vegetable chips? Click over to these dehydrator beetroot chips with rosemary salt.
PIN THIS RECIPE
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