Chili Lime Kale Chips

 

Kale chips are a healthy and easy snack that I love to have on hand.  The flavor combinations are endless and since I had a bunch of limes it seemed only natural to create a new recipe using the combination of gorgeous greens: kale, lime and cilantro!  Therefore, I give you Chili Lime Kale Chips with a hint of cilantro!

Plus, it is the season for raw sunflower seeds and I harvested my biggest sunflower and let its seeds dry out.  Now, they are part of my kale chip recipe!  Can't wait for the rest of them to mature but this little guy is smallest so I decided to appreciate this little dude for beauty and not bounty :).

 

 

These chips are so full of fresh flavor that I ate almost all of them and barely had enough left for the picture! They are that good!  Very filling, too!  Let's get started!

 



Chili Lime Kale Chips Ingredients:
1 bunch of kale, washed, torn into bite sized pieces
1 cup raw sunflower seeds, soaked 4-6 hours, drained, rinsed
1/4 cup nutritional yeast
1/4 cup fresh cilantro, chopped
2 tsp. chili powder
1/2 tsp. paprika
1 garlic clove, crushed
1 tsp. sea salt or Himalayan salt
juice of 1 lime
zest of 1 lime
additional water

Method:

To a food processor fitted with the "S-type" blade, add all ingredients except the water.  Process until well combined.  Slowly add in the water until desired "hummus-like" consistency is achieved.  Give the batter a taste and see if you need to add more salt.

Place all the prepared kale in a large bowl.  Pour the chili lime batter on top and massage into the kale making sure all chips are well covered.  Then to parchment or teflex lined dehydrator trays, add your kale in a single layer making sure not to overlap.  Dehydrate 8-10 hours.  Enjoy!

 

 

 

Thank you for visiting the Venturing Vegan blog!  I hope you enjoy these recipes and find inspiration to eat well, live well and thrive!

Garlic Kale Chips ~ Raw, Vegan, Gluten Free

All hail kale! Yes, I say this over and over again. Please excuse my repeat :)  It's just that kale is so so good for us, it is incredibly versatile and it is really a beautiful plant.  Easy to grow, great in many climates (especially in cold climates where the flavor is enhanced and sweetened) and it will clean, clean, clean your body.  With that said, let's all take a moment to hail the kale!  How can we do this?  How about making kale chips that will blow your expectations of amazing snack foods outta the water?!  Here we go:

This is what you are going to need: dehydrator. If you don't have one, I highly suggest investing in one. In the mean time, set your oven to its lowest setting, crack the door and leave it open for venting.  If you are using an oven, the cooking time will be very quick, about 1 hour or less so keep on eye on them.

Ingredients:

• 1 large bunch of curly green kale, stemmed, chopped  (about 8 cups)
• 1 cup raw cashews, soaked 2-4 hours, rinsed
• 3 Tbsp. fresh lemon juice
• 1/4 cup nutritional yeast
• 8-10 cloves garlic, crushed, roughly chopped
• 1 tsp. sea salt
• 4 tsp. granulated garlic, optional for extra intense garlic flavor
• 1/8 cup filtered water, use as need for consistency

Method:

1. The easiest way to de-stem and wash kale is as follows: Hold the kale leaf by the stem and place your hand around the stem then run upward along the stem to remove the leaf.  Tear or chop your kale and add to a large bowl of filtered water. Let soak for about ten minutes, swish and then drain.  Rinse again and your leaves should be good to go.  No need to dry the leaves. They can be a little wet. 
2. Place all ingredients, except kale, water, and granulated garlic, in a food processer fitted with the "S-type" blade. Process until smooth.  Scape down the sides and with the processor running, slowly add the water.  We want a consistency similar to hummus or tahini.
3. Toss your kale in the garlic mixture.  Massage it into the kale gently.  Then lay your seasoned kale pieces on your dehydrator sheets.  Sprinkle with the granulated garlic.
4. Dehydrate 8 hours.  Best to do this in the morning and let them dehydrate during the day! They smell so incredibly good the scent of garlic will wake you up if you dehydrate overnight!  Enjoy!

These Garlic Kale Chips pair really well with a collard wrap for lunch!  I ate mine with a quick Mexi Collard Wrap filled with fresh veggies, black beans, and avocado mash.  Yum yum!

 

Want more kale chip recipes?  Coming up next, Ginger Soy Kale Chips: