- Hide menu

Raw Maple Pumpkin Kale Chips

FavoriteLoadingAdd to favorites

For this recipe you can use organic pumpkin puree or you can make your own.  It all depends on what is available.  If making your own puree here are a few tips to keep in mind when it comes to selecting the right pumpkin.  For best flavor and nutrition, look for organically grown sugar pie pumpkins, a variety known for its excellent sweet flavor and succulent texture.  Look for smooth, heavy pumpkins, between 2-5 lbs,  that have no cuts or bruises.  Most importantly, look for a deep, rich orange color, a sign of bioflavonoids and thus flavor.  Always look for pumpkins with the stems attached, this will indicate a better quality.

How to make raw pumpkin puree:

  1. Start with a sugar pie pumpkin.  Wash and dry it.
  2. Place the pumpkin on a cutting board on its side.  Carefully cut off the top and bottom, leaving a flat surface.
  3. With a potato peeler, remove the skin.  I used to use a knife but I found I wasted more of the “flesh” with that technique.
  4. Cut the pumpkin in half and scoop out the seeds with your hands.  Place the seeds in a small bowl for later.  You can dehydrate them for a delicious snack!
  5. Now cut the pumpkin flesh into small chunks.
  6. In the food processor, fitted with the “S” blade, process the pumpkin chunks until it is broken down nice and small.  I take it one step further but it is optional.
  7. I transfer the puree into my high-speed blender and pulverize it until it is VERY smooth.  I am all about mouth-feel.  You will have to stop the blender from time to time to scrap down the sides.
  8. That’s it, very easy!
Ingredients:

Preparation:

Kale Prep:

  1. Selecting Kale:
    • Don’t use wilted / old kale, it can have a bitter undertone.
    • I prefer Curly Kale because all of the folds really hold onto the sauce.
  2. Wash and de-stem your kale.
    • Start by washing the kale and blotting it dry.  You can also use a salad spinner if you own one.
    • Make sure you get as much excess water off of the kale as possible.  If you don’t it will make your sauce “soupy”.  Set aside.
    • Starting at the bottom strip away the leaf leaving behind only the stem.
    • Tear the remaining leaves into pieces that are a tad larger than bite-size since they tend to shrink.

Sauce Prep:

  1. After soaking the cashews, drain and discard the water.
  2. In a high-powered blender combine the; cashews, pumpkin puree, water, sweeteners, and spices. Blend until the sauce is creamy smooth.
    • Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
    • Create a vortex in the blender, this will help ensure that the sauce is getting fully blended into a creamy texture.
    • What is a vortex?  Look into the container from the top and slowly increase the speed from low to high,  the batter will form a small vortex (or hole) in the center.  High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
    • If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape down the sides.
    • This process can take 1-3 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm., stop the machine and let it cool, then proceed once cooled.

Assembly:

  1. Place the torn kale into a very large bowl.
  2. Pour tin the sauce and with your hands gently and evenly coat each piece of kale.
    • This is a “hands-on” job.  Stirring with a spoon just doesn’t do the trick.
    • I would suggest removing any jewelry from your fingers.  I have temporary lost a ring here and there.

Dehydrator Method:

  1. Have thedehydrator trays ready by lining them with non-stickteflex or parchment paper.
    • Don’t use wax paper because food tends to stick to it.
    • Spread all the trays out in advance because soon your hands will be covered in sauce and you don’t want to get it all over.
  2. Place the kale on the non-stick sheets.  You can do this 1 of 2 ways:
    • Lay each piece out semi-flat if you want to create individual pieces.  More time-consuming and chips tend to a be a little bit more fragile.
    • Or, drop clumps of coated kale on the sheets.  This will create hardy clusters that are loaded with sauce and flavor.  This is my preference.
  3. Dehydrate at 115 degrees (F) for about 6-8 hrs or until dry.
    • I tend to pull mine out before it gets 100% dry because I like it a little chewy.
    • The dry time is just an estimate.  The climate, humidity, dehydrator and how full the machine is can all affect how long it will take to dry.
  4. Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!
  5. If the kale chips start taking on some humidity from the house, you can place them back into the dehydrator for a few hours at 115 degrees (F).

Oven Method:

  1. Please use as a guide and closely monitor the kale chips as they cook.
  2. Preheat the oven to 300 degrees (F), anything higher and risk burning the chips.
  3. Line the baking sheet with parchment paper and place the kale chips on the baking sheet in a single layer.
  4. Bake for 10 minutes, rotate the pan and bake for another 15 minutes.
    • The bake times will vary based on your oven, but it’s a good starting off point!
  5. Once you pull the tray from the oven, allow the chips to cool on the baking sheet.
  6. Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!

Have kale chips, will travel!

Pumpkin Seeds – don’t throw them out!!!

I took my pumpkin seeds and washed them in a strainer.  Then I placed the seeds and some seasoning (your choice) in a plastic bag.  I closed the bag and shook till the seeds were coated.  Using my dehydrator I poured the seasoned seeds onto the teflex mat and dehydrated them at 105 degrees for approx. 8 hours.  My husband just loved these!

Pumpkin seeds are one of nature’s almost perfect foods.  They are a natural source of beneficial nutrients such as carbohydrates, amino acids and unsaturated fatty acids. They contain most of the B vitamins, along with C, D, E and K.  They also have the minerals calcium, potassium, and phosphorous.  Pumpkin seeds have mainly been used to treat prostate and bladder problems, but they have also been known to help with depression and learning disabilities.

(health info provided by: http://health.learninginfo.org/herbs/pumpkin-seeds.htm)

And just in case inquiring minds wanted to know….

 

How long will my pumpkin keep?  The storage life can vary between varieties. If you purchase a pumpkin on October 1st, and choose a firm pumpkin with no soft spots or visible damage, it should easily store for 3 months out of direct sun in a cool spot that is protected from frost.

Are blue pumpkins edible?  Where do they come from?  Yes! Jarrahdale pumpkins come from New Zealand, and Queensland Blues come from Australia. They are both high-quality culinary pumpkins. They can be a bit difficult to carve because of their thick flesh and small cavities.

Can you eat a gourd?  Sadly, no. They have a woody fibrous tissue inside.  You can dry them though, and if properly cured and cared for they will last a lifetime.

Are pumpkins high in calories? Fat?  Pumpkins are low in calories and extremely low in fat.

Facebook Pinterest Twitter Plusone Stumbleupon

13 thoughts on “Raw Maple Pumpkin Kale Chips

  1. Robin says:

    What temp and time for the pumpkin kale chips? I do not have a dehydrator :-(

    Thanks.

    • amie-sue says:

      Robin,

      Many people bake kale chips around 275-300 degrees for about 10-40 minutes. I know that time frame is all over the board but from the reading I do, that is what I am seeing. I don’t ever bake mine but my suggestion would be to only turn your oven to the lowest temp possible, keep the door ajar while baking and then just keep a close eye on them to determine the time. It will depend on how thick the coating is of the sauce on the kale too. I hope you give this recipe a try. Let me know how it goes. amie sue

  2. Gina Thomas says:

    Hi Amie Sue,
    I made your ginger miso kale chips for my mother-in-law yesterday and she loves them. I can’t wait to make these maple pumpkin kale chips to eat and share them with her next weekend (I’m gonna have to make extra batches just in case if I eat a whole batch by myself in one sitting). How many bunches of kale did you use for this recipe? And just out of curiosity, can you just dehydrate the maple pumpkin sauce to make cereal out of it or do you think I have to add some kind of flour or flax seed or chia seed to them? Or maybe I can just add chia seeds to make it a pudding for dessert or breakfast?
    Gina

    • amie-sue says:

      Good evening Gina,

      Well, I suppose it helps to add the star ingredient, now doesn’t it?! lol Thanks for pointing that out, I added it to the ingredient list… 1 head of kale.

      To be honest, you can just eat the sauce all by itself, it is thick and creamy. I was thinking of doing the very thing you brought up about dehydrating the sauce. I am going to use almond pulp instead of cashews though. I will try that this week and let you know. :) It is kind of you to share your kale chips… I struggle sharing mine. lol They are just soooooooo darn good! Thank you for checking in. Many blessings, amie sue

    • amie-sue says:

      UPDATE: Gina… if you follow nouveauraw on Facebook… I posted a picture of the the cereal version that I just slid into the dehydrator!

  3. Angie says:

    I’m making these tonight… I have them sitting in my bowl, marinating. Just have to make dinner first and then will stick them in the dehydrator! Can’t wait… my first non-savoury kale chips :)

  4. Kris says:

    I don’t use any kind of agave. what could I use to substitute?

    • amie-sue says:

      Hello Kris,

      It is just 1 Tbsp, so you could just use more maple syrup, raw coconut nectar, make a date syrup by blending a few dates in water… it isn’t much so you should fine to try these. Have a blessed day and let me know how it turns out. Blessings, amie sue

  5. Maureen says:

    Hi Amie-Sue, could I just substitute the stevia for more agave…. I have made these before and remember the mix tasted like pumpkin pie… I thought if thickening the mix with kelp and making pie ? Any thoughts on that? Your sour cream kale chips by the way are fabulous!, I felt like I was in a sweat shop making them… I couldn’t keep up with demand!!

  6. Maureen says:

    Thanks For the links I will definitely give them a try….. I Love Cheesecake!

  7. web page says:

    Regards for composing “Maple Pumpkin Kale ChipsNouveau
    Raw”. I personallymay really end up being back again for much more reading and commenting shortly.
    Many thanks, King

Leave a Reply

Your email address will not be published. Required fields are marked *

five × 3 =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>