Kale Chip Crops, how do you succeed them every time?

by Karen Chevallier

This is not new, I've already presented a recipe Kale baked potato chips that you can also find in video. This is the simple basic recipe. Today, to go further in the realization of these famous cabbage chips Kale , I propose a more elaborate version to season your cabbage leaves before turning into chips.

I will also give you the tips to succeed. You will see when you present the Kale chips to your guests, spend the time of surprise, very quickly your bowl of chips will be emptied. It's healthy, we can do it with lots of variations . And you will see you will be asked after that, certainly.

Kale cabbage is really an easy-going vegetable. In my garden it grows all year. In the winter it does not freeze, it waits patiently under the snow. In summer it flowers and prepares the new seeds. If you do not have a green thumb, Kale is your friend. There are many varieties, curly or not. It can also be served in salads or added in smoothies . You can of course consume it cooked too.

These Kale chips are far from sad, they can be seasoned in many ways.

How to make Kale Chips Crisp?

If you have a choice between oven and dehydrator, opt for the dehydrator . Less risk of "grilling" your Kale leaves and especially the taste is better preserved (as well as vitamins).
Do not cut kale leaves that are too small. Simply remove the central rib too hard and keep beautiful pieces of leaves.
You can choose to make simply kale cabbage chips with oil and salt, but you can also try several variants with for example: ginger, turmeric, paprika, miso, orange juice, lemon juice, sesame, mashed potatoes almond, cashew purée, tamari, sweet soy sauce, vinegar, brewer's yeast, miso paste, pepper, agave syrup, coconut syrup, mustard, ketchup, cumin, chilli, dill, chives, garlic parsley tarragon
Prepare your sauce to coat and mix the kale well before dehydration. Go easy on pungent and acidic flavors. Tastes focus on dehydration.
When you dehydrate kale leaves do not superimpose them, whether you use the oven or dehydrator for that matter.
To keep them use a well hermetic box, do not leave them too long in the open air otherwise they will lose their crispness. At the same time it should not be a problem to make them disappear quickly.

Kale Lemon and Miso Chips

For 4 people

Preparation time : 20 min
Cooking time : 6 to 8 hours

ingredients

8 beautiful Kale cabbage leaves
1 tbsp. curved soup of cashew puree
The juice of half a lemon
Salt
2 tbsp. tablespoons water
2 tbsp. rice miso paste 

Wash Kale cabbage leaves. Dry them well on a clean towel.
Cut the center rib and cut out not too small pieces of leaves. Book.
In a bowl, mix cashews, lemon juice, a good pinch of salt, water and miso paste.
When the mixture is homogeneous, add Kale cabbage leaves and mix well.
Then you can spread them evenly before drying them. Either in the oven to see video , or as I prefer the dehydrator .
In the dehydrator, leave between 6 and 8 hours at 60 ° C. Check the crispness, it also depends on the ambient humidity. Prolong dehydration if needed.

Source: cuisine-saine.fr