I’ve expressed my love for kale many many times and today’s post is no different so if you need reminding, check out my post “8 reasons to love kale“. Today I’m sharing 3 recipes for kale crisps because I bloody love them. I like to eat crunchy things and when I first went raw 3 years ago, I tried these out and have never looked back. My original kale recipe was shared over 160 times and people often tell me how much they enjoyed them which makes me happy. So, to make you happy, I’m sharing 3 more variations so please give them a go, share them with your friends and enjoy safe in the knowledge there are no nasties; no hidden trans fats and no colourings or flavourings that you can’t pronounce.
I have used some superfoods in one of the recipes so if you’re open to trying them, give them a go! I prepared all 3 in the same way as I prepped a big batch and split them into 3 for each flavour (Purple Corn-left photo, Raspberry Maca – middle photo, Cheesy Hemp Baobab-right photo)
Prepare the kale:
- 3 cups tightly –packed kale
- 3 tbl olive oil
- 1 tbl Himalayan crystal salt or Celtic sea salt
Strip the kale from its tough centre stem and combine in a bowl with the olive oil and salt. Massage the leaves with your hands until all leaves are covered. Set aside. (Don’t throw away the stems – they are full of juicy goodness so use them in a juice !)
Cheesy Hemp Baobab Kale Crisps
- 2 cups cashews
- juice of 1 lemon
- 1/2 tsp celtic sea salt or pink himalayan salt
- 2 heaped tablespoons nutritional yeast (this gives it a cheesy flavour)
- 1/4 cup boabab
- 1/4 cup hemp seeds
- 1/2 cup water
Place all ingredients in a high-speed blender until combined and broken down. Pour the sauce over the kale chips and place on a mesh dehydrator sheet at 115 degrees F until crispy (approx 24 hours but i like them extra crunchy so I dry them between 24 & 48hours.)
Food Fact: Baobab is a fruit tree (also known as the upside down tree) and hails from South Africa. It is a powerful antioxidant and anti-inflammatory as well as being abundant in potassium, calcium, iron, magnesium, Vitamin C and B vitamins. It also contains 50% dietary fibre.
Purple Corn Kale Crisps
Food fact: Purple Corn is a powerful antioxidant with a high concentration of anthocyanins making it very anti-inflammatory and grows in Peru. Here’s what Raw Living says about the purple stuff:
Anthocyanins are believed to:
- Encourage connective tissue regeneration
- Promote blood flow and reduce cholesterol
- Stabilize and protect capillaries from oxidative damage
- Stabilize connective tissue
- Promote collagen formation
- Improve microcirculation
- Help protect blood vessels from oxidative damage
Recipe is Cheesy Hemp Baobab flavour plus 1 tablespoon purple corn.
Raspberry Maca Kale Crisps
I was kindly given a beautiful hamper of raw goodies from Whole Foods Market Camden a few weeks ago after doing a keynote speech for a wonderful charity called Ruby UK. So, I decided to try and replicate the deliciousness that is Inspirals Rasberry Maca Kale Chips and they’re pretty good and very moorish.
- 2 cups freezedried raspberries
- 1/4 cup coconut sugar
- 1/2 cup maca
- 1 cup melted cacao butter
Combine all ingredients in a highspeed blender and try to do it quickly (as the cacao butter cools it starts to harden). Once the mixture is broken down (its quite a chunky mixture), pour over the kale crisps ensuring all leaves are coated and dry on mesh dehydrator sheets for 24-48 hours. (These took slighly longer than the others as there is more of a liquid element) but they still tasted great! (If you don’t have a dehydrator, place kale onto a baking tray and leave in the oven on the lowest setting with the door ajar until all leaves are crispy.) I buy my freeze-dried bits from www.healthysupplies.co.uk
If you want to try my original recipe, click here for Cheesy Kale Crisps.
Please share this post with your friends and family and tell me in the comments below how you got on making them or what your favourite kale crisp recipe is!