BBQ Kale Chips
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MY husband and I are huge fans of kale chips. They never seem to last more than a few days, shoot if I have any left on the dehydrator sheets by the time they are “done”, I am lucky. :) They are that good! Today, I came across a raw recipe for a BBQ sauce that was developed by Yum Universe. I had a head of kale in the fridge patiently waiting to be used so I brought the two together to make BBQ Kale Chips. They are in the dehydrator right now and I tell ya what…the smell omitting from that room is heavenly! We like our kale chips well coated so I used a complete recipe of BBQ sauce to one head of kale. This BBQ recipe is a bit on the sweet side. We loved the outcome but will play some more with the flavoring.
- 1 cup organic sun-dried tomatoes, soaked 1-2 hours
- 1/4 cup + 1 Tbsp raw apple cider vinegar
- 1/2 tsp Liquid Smoke
- 1/2 tsp sea salt
- 1 large clove organic garlic
- 2 Tbsp organic white onion, chopped
- 1 Tbsp Nama Shoyu (for gluten-free preparation, use wheat-free Tamari—not raw.)
- 2 Tbsp fresh, organic lemon juice
- 1- 1 1/2 cups water (to desired consistency)
- 1/4 cup raw honey (strict vegans can replace with sweetener of choice like maple or yacon syrup)
- Pinch cayenne pepper (optional)
- 2 Tbsp olive oil (my addition)
- 1 bunch curly kale
- Soak your sun-dried tomatoes for 1-2 hours until soft.
- Wash and remove the stems of the kale leaves. Tear into smaller pieces and place in a large bowl.
- Add tomatoes and all other ingredients to the blender and mix until creamy.
- Pour BBQ over the kale and mix well with your hands to be sure each piece gets nicely coated.
- Place on teflex sheets that come with your dehydrator, be sure to space the pieces out a bit so you can get good air flow around them.
- Dry on 115 degrees (F) for about 8 hours or until the desired dryness is reached. I like my chips on the chewier side.
- Store in an air-tight container for several weeks.