This isn’t a cooking blog, so I don’t post recipes very often, but I figure that around the holidays baking is part of our craftiness and creativity.  Right?  🙂

If you’re like me, you’ve eaten far more of this kind of stuff than is good for you.

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But it was oh so good, indeed.

Here’s  how my table looked, with all the goodies ready to deliver to the neighbors. So festive.

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Here’s my helper, Miss Molly. Well, she wasn’t really a helper – more like a supervisor.

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And here is the promised healthy recipe:  Kale Chips.

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What?!  You don’t think they look yummy?

Yeah, I was skeptical the first time someone gave me some to try.

Listen, I kid you not, this recipe has to be tried to be believed, these kale chips are amazing.  

I am in no way a veggie gal, and the sight of a pile of dark leafy greens  generally sends me running, but I could eat these all day long. They’re better than potato chips, and I feel so virtuous and healthy munching my way through the lot.

So, give ’em a try.  I dare ya. 😉

Kale Chips

1 large bunch kale (1.5 – 2 lbs)
1/2 cup almond butter
1/2 cup nutritional yeast (found at health food stores)
1/2 cup olive oil
3 tablespoons lemon juice
2 teaspoons salt

Wash and dry kale and remove thick stems. Tear into large pieces. (I like each large leaf to be torn into about 5-6 pieces. Don’t stress over this.)

In a large bowl whisk together remaining five ingredients. Add in kale. Use your hands to thoroughly coat and massage mixture into leaves.

Now you can either dehydrate the kale, or bake in an oven. I like dehydrating because since the kale isn’t cooked the nutrients are preserved.

Dehydrator method

Divide mixture between four trays of a dehydrator, if you have screens, use them. Dehydrate for 16-20 hours until crispy.

Oven method

I have not tried the oven method, but most of the recipes out there tell you to spread the mixture between two baking sheets and bake at 300° for 20 minutes.

Store in an airtight container.

Enjoy.

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6 thoughts on “A Healthy (and Utterly Delicious) Recipe For the New Year

        1. It’s funny you asked, as yesterday I brought home mustard greens instead of kale. (In my defense, they were in the “kale” slot, and even the guy at the register rang them up as kale.) Rather than return them, I decided to go for it and make the usual recipe.

          The good news: I was afraid dehydrating might concentrate their spiciness and render them inedible. It did not, they don’t taste spicy at all.

          The bad news: They are pretty good, but don’t taste nearly as yummy as kale, and have a rather bitter aftertaste.

          I’m thinking collard greens might work better, but I’ll be careful Not to get mustard greens again.

    1. Oh, you’ll love it. The nutritional yeast gives them a savory flavor that even me & my sweet tooth prefer over candy.

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