CF, DF, EF, GF, GRF, MF, NUTF, SOYF*, SUF, YF*
Prepare the chips: Using a knife or your hands, remove the stems from the kale/collard. Keep the stems for another recipe or compost. Tear the leaves into large bite size pieces.
Prepare the dressing: add the rest of the ingredients to a blender (including the sundried tomato soak water) and whip to a smooth consistency.
Make the chips: pour the dressing over the kale/collard pieces. Massage the pieces so that every piece is coated with the dressing. On mesh sheets, spread to cover with the kale chips. Set at 145F for 2 hours, then lower to 115 until completely dry. Store the chips in a cool, dry place.
Kale chips are pricey in the store, but you can make them simply and easy from the comfort of your home! Highly recommended is to use a dehydrator, which will dry the chips easily (note that these come in different sizes, such as 4, 5 and 9 tray models). Compare that to an oven, which will do an okay job, although you will have to watch that the chips don't burn. You can put the oven at the usual 350F and keep an eye on the chips OR set your oven on the lowest setting (usually 170F) and expect several hours before they are dried. A convection oven is the next best choice after a dehydrator.
Kale chips in the stores are often made with fatty nuts like cashews, but this recipe uses sunflower seeds. You can lower the amount of fat in the recipe, as well tweek it for many variations:
Two final tidbits: taste the dressing before putting it on the chips. If you'd prefer it to be a bit more sweet tasting, for example, you can add in a sweetener. Also, note that the dressing is like a thick paste, not a watery vinaigrette. Hence, you want to use just enough dressing to coat each piece. Depending on the size of the kale, that may mean that you might have more or less dressing. If you have more dressing, then add in another bunch or two of kale. And if you have less dressing, you can always make more! <- The point is to ensure you have a good ratio between chip and dressing ;)
Bonus recommendation: these are tasty AND healthy and make an excellent trail food or snack while out and about, after the gym or on a road trip, so doubling or tripling the recipe is a good idea (you'll be wanting to fill up the trays in your dehydrator!).
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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