Pad Thai Kale Chips
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Hmm, how to describe these kale chips. Let me see if I can come up with a few words to express my thoughts about them… tasty, appetizing, scrumptious, yummy, luscious, delectable, mouth-watering, delightful, lovely, wonderful, pleasant, enjoyable, appealing, enchanting, ambrosial, savory, mouth-watering, toothsome, choice, flavorful, wait, wait, there must be more!
- Are you Dutch? Then I say, “heerlijk, kostelijk, overheerlijk!”
- Are you French? If so then to you I say, ” dylicieux, savoureux!”
- Got a little German in you? “appetitlich, kystlich!”
- Let’s not forget the Portuguese, “delicioso!”
- Italian? “delizioso, ghiotto, prelibato, squisito!”
- Spanish? “delicioso, exquisito, regalado, sabroso!”
I am sure there are many more words out there, so I ask that you first run to your kitchen and make up a batch of these mighty fine kale chips, then come back here and share a word or two with us. Keep in mind, that when I make kale chips, I want a stout chip! I want substance, I want crunch, I want meatiness to it, so when I make them, I use a thick sauce. You can make this recipe with 3 or 4 heads of kale, depending on how you like them. OK, go now… have fun and don’t steal to many from the dehydrator as they are drying. haha
Ingredients: makes 4 cups of sauce
- 2 cups raw macadamia nuts
- 1/4 cup raw almond butter
- 3/4 cup orange juice (freshly juiced!)
- 1/4 cup water
- 1 tsp ground ginger
- 2 Tbsp braggs aminos or nama shoyu
- 2 Tbsp raw agave nectar
- 2 Tbsp raw cashews or pine nuts
- 1 clove garlic, crushed
- 1/4 tsp cayenne (or to taste)
- 1 tsp sea salt
- 1/4 tsp Thai Kitchen Red Curry Paste
- 2 large heads of kale (torn into bite sized pieces)
- In a high-speed blender mix all the ingredients together, liquid ingredients in first. This will help the blade rotate more smoothly.
- Blend until it is nice and creamy. This can take up to 5 minutes. Stop every once in a while to scrape the sides down and to test for smoothness. Rub a little sauce between your forefinger and thumb. If you feel grit, continuing blending.
- Prepare the kale; wash the kale and remove the spines. Tear into bite sized pieces and blot dry with paper towels. If you have excess water on the kale leaves it will dilute the sauce.
- Prepare the dehydrator trays. You will want to place the kale chips on the teflex sheet that comes with your dehydrator. If you don’t have those, use parchment paper. I used 4 trays for this recipe.
- Place kale in a LARGE bowl, the bigger the bowl the better. Pour the sauce over the kale. Wash your hands, remove your rings and dive in! Massage the sauce into the leaves making sure that everything is well coated. Spread kale pieces out on the dehydrator sheets.
- Dry at 105 degrees for 6-8 hours or until dry. I like to leave a little extra moisture in mine so that they are a little chewy.
- Store in air-tight container for up to 5-7 days. If they start to get a little soft, just put them back in the dehydrator to crisp them up.
- TIP: Macadamia nuts have a very high fat content and must be stored carefully to avoid rancidity. The nuts should be light in color. They will darken with age as the inherent oil turns rancid. Vacuum-packed nuts are the best choice for the freshest product. Refrigerate unopened nuts in an airtight container up to six months or freeze up to a year. Once opened, refrigerate and use macadamia nuts within two months.