Here is a recipe that has been my favorite thing all summer, and will help us enjoy our abundance of kale from our garden well into the fall! My friend Pegi Lee brought some of these tasty chips into the studio one day, and we all immediately fell in love with them...I mean, what's not to like about crispy, salty, and healthy chips! I have adapted the recipe a little, but really, it is so simple to do.
Here's how you do it....
Kale Chips
makes about 4 cups
1 healthy bunch kale (ruffled kale is the prettiest, but dinosaur kale, or other varieties work great, too. I even use the leaves of broccoli!)
1/3 cup Bragg Amino acids
1/4 cup Gemasio, or other sesame seed and salt rice seasoning
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Preheat oven to 250 degrees. Wash and dry the kale leaves, cut out the stem and cut into large 'chip' sized pieces. In a large bowl toss the kale pieces with Bragg's and then toss with the Gemasio. Arrange the kale chips in a single layer on a cooling rack placed over a cookie sheet. Place the chips in the oven to dehydrate for about 20-25 minutes, turning chips over halfway through the baking time. When the chips are crisp, remove from oven and allow to cool. Store in an airtight container until ready to eat. Enjoy with 'Bloody Mary's' made from fresh garden tomatoes! To customize, try adding a dusting of wasabi powder, or some Japanese rice seasoning with Nori, Bonito flakes, and other tasty additions.
Thanks to Katie Holm for shooting the Kale chips and Bloody Mary's, and to Betsy Thayer for pulling awesome props....all thrift store finds! Thanks also for enjoying the drinks with me! Rod Komis shot the lovely kale still life shots...Thanks Rod!
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