Kale does not get old for me. I’ve been eating it since before it was a trend and I suspect kale will be always show up on my plate and, hopefully if I live long enough, in my dentures.
Ok, so that whet your appetite, right?
After getting our son’s diagnosis, I was craving some comfort food: Kale chips. A little bag at Farm Boy costs a fortune. I not only enjoy making them but I get an extra kick out of savouring something that didn’t cost me an arm and a leg.
Garlicky Kale Chip Recipe
6 cups kale leaves in bowl
In a blender (I LOVE my Vitamix for this), liquify 1/4 cup tahini, juice of 1/2 lemon, 6 garlic cloves, 1/2 tsp coarse salt, 4 tbsp Bragg’s liquid Amino’s
Pour mixture over kale and mix well with your hands. Fun!
Place on dehydrator trays and spread out. You don’t have to be too particular here I have learned.
Dehydrate for 10 hours on the “vegetable setting” of your Excalibur.
You can make these in the oven too, but at the lowest possible temperature. I would also check them every 5 minutes or so after the first 10 minutes since they will probably burn easily. Please “Google It” if you are attempted Kale chips in the oven.
We have the 5 tray Excalibur dehydrator. The 4 tray is quite a bit cheaper, but I use all 5 trays most of the time. The 9 tray would be amazing, but more than we need at this point in time. Also, the timer, in my opinion, is most necessary.
Kale salad is an easy 10 minute meal at our house. This week our salad included radishes, apples, strawberries, carrots and red pepper and red onion. Yum! I added a can of drained and rinsed chickpeas to this. Beans makes everything magical 😉