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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

Preparation:

  1. Wash and dry the kale then remove the stems.  Tear into bite-sized piece and place a large bowl.  Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Place dehydrator trays lined with the reflex sheets and dehydrate at 105 degrees for about 8 hours.  If they aren’t crispy enough, leave them in a bit longer.
  6. 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

Preparation:

  1. Mix all ingredients in a spice grinder.
  2. Store in an airtight jar for up to 6 months.

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20 thoughts on “Spicy Italian Kale Chips

  1. [...] joy, eat with gratitude and during the process have fun!  Today I am going to share with you my Spicy Italian Kale Chips.  For more ideas that will feed your addiction to kale chips, please visit my site, [...]

  2. Bonnie says:

    Hi Amie Sue — I’ve been dying to make these. And yes, Mrs. Green is right, those of us on the Mrs. Green Team LOVE, LOVE, LOVE these chips. Someone told me that kale chips could be made in the oven. For those of us who don’t own a dehydrator, can you offer some feedback about making them in the oven? They are the BEST! Thanks for being a guest blogger at mrsgreensworld.com! — Bonnie

    • amie-sue says:

      Hi Bonnie… thank you. It was quite an honor to be asked to be a guest blogger for you all. Thank you for that. Yes, you can use an oven to make kale chips in. A person will run the risk of over cooking them, thus making them cooked rather than raw, but that may not be as important to some. In using an oven, set the oven on the lowest temp and keep the door cracked. Depending on the heat of the oven, you will need to keep an eye on them so they don’t burn. I personally never bake mine so I don’t have details on the out come.

      Have a blessed weekend Bonnie! amie sue

  3. Juanita says:

    These sounds fantastic! You mention a specific sauce to kale ratio, but I’m not seeing what that is. Could you let me know how much kale that you use for this batch of sauce? Thanks so much!

    • amie-sue says:

      Hi Juanita…. the ingredient list shows it, but basically I use about 1 1/2 -2 cups of sauce per head of kale. Again, I like to coat the kale nice and thick. have a wonderful day, amie sue

  4. Davina says:

    Omg! I made these chips and they are absolutely amazing! Thank you sooooo much for sharing your amazing received.

    I now finally have a substitute for crisps / chips.

    Thank you, thank you, thank you… :)

    • amie-sue says:

      Your welcome Davina… rather addictive for sure! I hope you try some of the other kale chip recipes too. Have a blessed evening, amie sue

      • Davina says:

        Thanks Ami-Sue. Sorry I meant to say “amazing recipe”

        I’ll be trying other recipes of yours and will definitely let you know how I get on.

        I love your site and am always on it…as addictive as your food!

        Thank you for sharing it with us all.

        Davina x

  5. Anna says:

    Amie, I just ordered a dehydrator from your site! I’m so excited! I had one but would like to upgrade my kitchen with the Excalibur 3900B 9 Trays! I will keep you posted how it is! Can’t wait to try it! :)

    • amie-sue says:

      OH Anna!! That is so exciting! You are going to love having a dehydrator. A whole new world of creations will soon be at your fingertips. :) Please do keep me posted. hugs, amie sue

      • Anna says:

        Thank you so much, Amie-Sue! I am so happy with the dehydrator! I tried different recipe and created my own living crackers ;) Really exciting!

        I bought the Paraflex sheets which you recommend. I used them for the crackers but have some problems to clean them. After I washed them with soapy cloth, there are still “oily circles”. (I used 2 tsp. of olive oil for the crackers). Do you have any suggestions how I can get them completely clean?
        Thank you for your advice in advance!
        Best, Anna

        • amie-sue says:

          Hmm, I just use hot soapy water Anna. I am sure you are getting clean, it just might have “stained” it I guess. If it bothers you, I would give Excalibur a call and see what they say. I haven’t ever experienced this. I am happy to hear that you are enjoying your machine! Have a blessed weekend, amie sue

  6. Lyn L. (mom of many) :] says:

    Hi Amie Sue, All of your kale chip recipes look amazing. I know you gave me a wonderful list of all the nuts that I can use for Gene’s allergies. I was wondering if you could let me know which one would mimic the creaminess of the cashews, for all of you kale chip recipes. He can’t do almonds, peanuts, walnuts, brazil nuts, cashews, macadamia nuts, or pistachio. But I can rotate pecans, sesame seeds,sunflower seeds, and filberts. I have 2 heads of kale and am excited to know what you think !! Thank you in advance for your reply. Have a very nice weekend, say hello to Bob !! Lyn :]

    • amie-sue says:

      Good evening Lyn,

      I am so happy to see you really exploring all the recipes. Quite fun to see where you go next. hehe Lets see for a cashew replacement.. he can’t have the ones I would have recommended (almonds or macs) Sesame seed wouldn’t be a good choice unless you wanted that strong tahini flavor. Filberts, would be good but again impart a unique flavor… so I am going to recommend sunflower seeds. It may not get as creamy and it will alter the end flavor a bit but we are doing the best we can with his restrictions. If I come up with other ideas, I will let you know. Have a splendid weekend. amie sue

      • Lyn L. (mom of many) :] says:

        Hi Amie Sue,
        Well Gene and I just took out the kale chips this morning. In the words of Shirley Temple- Oh My Goodness !!! These are so good !!! I better box them up right away for his trip or there seriously won’t be any left!!! :] Thank you so much, Lyn :] :]

        • Lyn L. (mom of many) :] says:

          P.S. I asked Gene- “what other flavors of kale chips do you want me to make” (I want to see what the other flavors taste like too) :] His reply was – “lets just go get more kale and keep on enjoying this flavor”. :] When he finds something he loves , he camps there till he O.D. on it! :] He bought two more big bags of sweet onions, when I first tried you onion crackers!!! :] It’s all good !!! He is so happy to finally eat chips, crackers, breads again – and we have you both to thank for that !!! Thank you, Lyn :]

          • amie-sue says:

            Good afternoon Lyn,

            I can identify with Gene completely! I do the very same thing. But you know, I think that is very easy to do when you have food restrictions. But now, there is a whole new world that has opened up to him and I am betting that over time as his cravings become more satisfied, that he will enjoy the rotation of variety. He is a blessed man to have you to make such wonderful foods for him. As I am sure you are just as blessed in return. :)

            Thank you for sharing, it always means a lot to me. Have terrific day. It is drizzling today and I just love it. Makes me want to be in the kitchen. lol amie sue

        • amie-sue says:

          lol Lyn, that is wonderful. Kale chips are indeed the hardest food to keep on hand, so you better get a lock and key if he wants to take them on the road. hehe Right now my mom is trucking with my dad in the lower 48 which brings me such joy (and them too) it is in the plans to come here for Christmas which excited me beyond belief, anyway… I plan on loading my dad up with raw granolas, bars and whatever else I can create that is “road worthy”. I am very excited to do this.

          I am babbling… hehe Talk to you soon, amie sue :)

  7. mary says:

    Hi, How much kale would you use? I know you say a head or a bunch, but what what would that be in weight.?Thank you.

    • amie-sue says:

      Good morning Mary,

      When I buy greens in the supermarket, the bunches vary wildly in size and weight. I usually just grab a “head” of kale. I would say maybe 8-10 large leaves, not sure about the weight. Each different type of kale will vary in weight too. For these recipes, it isn’t an exact science so just use your best judgement. I will work on weighing out kale when I use it for this vary reason. Have a great day, amie sue

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