I've got to tell you, I've really gotten on this whole "Kale, the superfood" bandwagon. When done right, it's great! But sometimes I'm just not in the mood for another kale salad, or I'm so overwhelmed by the plethora of fresh greens that are consuming valuable real estate in my fridge that I just have to do something to get the greens out and into my mouth instead. Kale chips, my friends. Crunchy, delicious, nutritious kale chips.
Now, you can easily make just plain ones with some olive oil and salt. Or, you can make the amazing ones with this awesome Spicy Cashew "sauce" presented below. :) I know, Kale chips... they just don't have the same immediate appeal as say potato chips or pita chips...well, let me tell you, when kale started becoming a regular resident in our fridge, my husband, too, was fearful. But, he DEVOURS these kale chips, as in he will consume them all (an entire BUNCH of kale) in mere minutes. Try 'em! I think you'll be more than pleasantly surprised and you won't need to feel the least bit guilty if you eat them all in one sitting!
*As discussed previously, kale (and most other hardy greens) need a bit more love and attention to become the best version of themselves. When I say to massage the kale leaves, I literally mean to get your hands in there and massage it. You will know you've done it right if the leaves turn from their dull green to a bright, vibrant green!
Kale Chips with Spicy Cashew Sauce
makes 2-3 cups of chips
1 bunch of kale, remove the very large stem and then tear into equalish largeish pieces
olive oil (1/2 -1 Tbs)
Cashew Sauce
heaping 1/4 cup cashews, raw
1/2 red bell pepper
1-2 tsp red pepper flakes
lemon juice from half a lemon
1/4 tsp salt
1 Tbs nutritional yeast (option, but does give it a really great flavor)
2 Tbs cashew soaking liquid (or water)
Place cashews in a bowl and cover with water. Let soak for at least 1 hour, but up to a whole day. (alternatively, just use the raw cashews and plain water, but soaking them first is better for the sauce and for your ability to digest the nuts - a post for another day).
Once soaked, place cashews, pepper, pepper flakes, lemon juice, nutritional yeast, salt, and soaking liquid/water into a food processor and blend until smooth/smoothish.
In a medium-sized bowl, mix torn kale pieces with olive oil and massage, massage, massage until bright green and evenly coated. Now coat with cashew sauce.
Preheat oven to 275*F. If you have a pizza pan that has holes in the bottom, I recommend using this, as it will help circulate the hot air of the oven and cook the chips both faster and more evenly. Alternatively, remove your oven racks prior to heating the oven, lay a piece of parchment paper down to cover the racks, and then place your chips directly onto the parchment-covered racks (if you use the pizza pan method, parchment can certainly be used here too!) DO NOT OVERLAP KALE PIECES!!!! In order for the chips to cook up correctly and become crisp, but not burned, they need space. If edges touch, fine, but don't let them lay on top of one another. Any sauce remaining in the bottom of your bowl can be scooped out and spread onto the less-saucey kale pieces.
Place racks/pizza pan in the oven and bake 15-20 minutes. Keep an eye on them, as burned kale chips are not tasty at all. They are done when they are nice and crisp. You may need to remove the done ones and allow some of the bigger or more heavily "sauced" pieces to bake a bit longer. Devour and never doubt the deliciousness of kale again. :)
*Kale nutrition
Vitamin A: helps with immune function, bone and tooth growth, vision, skin and membrane health, gene expression, and reproduction
Vitamin B6: necessary for hemoglobin synthesis (the part of the red blood cell that carries oxygen to the body), part of the enzymes used in protein and fat metabolism, and required for the conversion of tryptophan (an amino acid) into niacin (B3) and serotonin (a neurotransmitter that helps regulate moods, among other things!)
Vitamin C: essential for collagen synthesis, boosts immune function, serves as a potent antioxidant, involved in thyroid function, increases iron absorption
Vitamin K: needed for the synthesis of clotting proteins and proteins involved in bone mineralization (making bones hard)
Copper: part of many enzymes, necessary for iron absorption and use by hemoglobin
Manganese: antioxidant, wound healing, and necessary for a number of enzymes to function
Calcium: bone mineralization, muscle contraction and relaxation, proper nerve functioning, blood clotting, blood pressure, and proper immune defenses
*As discussed previously, kale (and most other hardy greens) need a bit more love and attention to become the best version of themselves. When I say to massage the kale leaves, I literally mean to get your hands in there and massage it. You will know you've done it right if the leaves turn from their dull green to a bright, vibrant green!
Kale Chips with Spicy Cashew Sauce
makes 2-3 cups of chips
1 bunch of kale, remove the very large stem and then tear into equalish largeish pieces
olive oil (1/2 -1 Tbs)
Cashew Sauce
heaping 1/4 cup cashews, raw
1/2 red bell pepper
1-2 tsp red pepper flakes
lemon juice from half a lemon
1/4 tsp salt
1 Tbs nutritional yeast (option, but does give it a really great flavor)
2 Tbs cashew soaking liquid (or water)
Place cashews in a bowl and cover with water. Let soak for at least 1 hour, but up to a whole day. (alternatively, just use the raw cashews and plain water, but soaking them first is better for the sauce and for your ability to digest the nuts - a post for another day).
Once soaked, place cashews, pepper, pepper flakes, lemon juice, nutritional yeast, salt, and soaking liquid/water into a food processor and blend until smooth/smoothish.
In a medium-sized bowl, mix torn kale pieces with olive oil and massage, massage, massage until bright green and evenly coated. Now coat with cashew sauce.
Preheat oven to 275*F. If you have a pizza pan that has holes in the bottom, I recommend using this, as it will help circulate the hot air of the oven and cook the chips both faster and more evenly. Alternatively, remove your oven racks prior to heating the oven, lay a piece of parchment paper down to cover the racks, and then place your chips directly onto the parchment-covered racks (if you use the pizza pan method, parchment can certainly be used here too!) DO NOT OVERLAP KALE PIECES!!!! In order for the chips to cook up correctly and become crisp, but not burned, they need space. If edges touch, fine, but don't let them lay on top of one another. Any sauce remaining in the bottom of your bowl can be scooped out and spread onto the less-saucey kale pieces.
Place racks/pizza pan in the oven and bake 15-20 minutes. Keep an eye on them, as burned kale chips are not tasty at all. They are done when they are nice and crisp. You may need to remove the done ones and allow some of the bigger or more heavily "sauced" pieces to bake a bit longer. Devour and never doubt the deliciousness of kale again. :)
*Kale nutrition
Vitamin A: helps with immune function, bone and tooth growth, vision, skin and membrane health, gene expression, and reproduction
Vitamin B6: necessary for hemoglobin synthesis (the part of the red blood cell that carries oxygen to the body), part of the enzymes used in protein and fat metabolism, and required for the conversion of tryptophan (an amino acid) into niacin (B3) and serotonin (a neurotransmitter that helps regulate moods, among other things!)
Vitamin C: essential for collagen synthesis, boosts immune function, serves as a potent antioxidant, involved in thyroid function, increases iron absorption
Vitamin K: needed for the synthesis of clotting proteins and proteins involved in bone mineralization (making bones hard)
Copper: part of many enzymes, necessary for iron absorption and use by hemoglobin
Manganese: antioxidant, wound healing, and necessary for a number of enzymes to function
Calcium: bone mineralization, muscle contraction and relaxation, proper nerve functioning, blood clotting, blood pressure, and proper immune defenses