Spicy Italian Kale Chips
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Ready to take a road trip with me? If so, have your bags packed when you make this recipe, because you will soon be transported to sunny Italy!
Spices are fundamental to Italian cuisine so using the right combination is crucial. Therefore I used Homemade Dressings Italian Gardening seasoning mix. It is a traditional blend of herbs and spices including basil, oregano and garlic that gives a true Italian flavor. You will find that I tend to use their spice mixes quite often in my recipes. They are 100% natural, no sugar added and they are gluten-free. If you don’t have a premixed Italian seasoning on hand, you can make your own blend. You will find a recipe down below.
I want to share a few tips for making a successful batch of kale chips. Start off with fresh kale. Wilted kale can often taste bitter. Use curly kale, it holds onto the sauce much better which gives it that great crunch. Tear the kale into bite sized pieces. Kale chips can be very messy to eat when you have to take multiple bites from the chip. Wash the kale but really pay attention to the drying process. Wet kale will repel the sauce and make it watery. I make my sauces nice and thick and use a particular ratio of sauce to kale to ensure a hearty chip! With these tips, you should end up with a magnificent kale chip. Enjoy and please keep me posted if you give this recipe a try. I am pretty confident in saying that you just might end up eating a whole head of kale in one sitting so I think it is my responsibility to remind you to drink plenty of water. Dehydrated foods can be dehydrating on the body, so drinking more fluids is recommended. :)
Ingredients: yields 3 cups sauce
- 2 cups cashews, soaked 2+ hours
- 1 1/2 cups water
- 1 Tbsp raw apple cider vinegar
- 2 Tbsp fresh lemon juice
- 1/4 cup (25 g) sun-dried tomatoes
- 1 Tbsp + 2 tsp Italian seasoning
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 2 heads (bunches) curly kale
- Wash and dry the kale then remove the stems. Tear into bite-sized piece and place a large bowl. Set aside.
- After soaking the cashews for 2+ hours, drain and rinse them. Place in the blender and add the vinegar, lemon juice and water. Blend until smooth. This can take 2-4 minutes, depending on the blender.
- Add the sun-dried tomatoes, Italian seasoning, red pepper flakes and oregano. Blending until well mixed. If the sun-dried tomatoes are hard, rehydrated in hot water for 10 minutes. Drain the water and add to the sauce and continue blending.
- In a large bowl pour the blended mixture over the kale and massage in until all the leaves are well coated. I use my hands to assure even coverage. The batter will seem heavy for the amount of kale but trust me, this will make a nicely coated chip.
- Place dehydrator trays lined with the reflex sheets and dehydrate at 115 degrees (F) for about 8 hours. If they aren’t crispy enough, leave them in a bit longer.
- Store in glass containers on the counter. I have no idea what their shelf life is because they disappear way to fast in my house.
Kale Chips are the new popcorn!!
How to make your own Italian Seasoning Mix:
Ingredients: yields 5 Tbsp
- 2 1/4 Tbsp dried basil
- 2 1/4 Tbsp dried oregano
- 2 1/4 Tbsp dried parsley
- 3/4 Tbsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- Mix all ingredients in a spice grinder.
- Store in an airtight jar for up to 6 months.