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Kale Crisps And Collard Green Chips

Posted Mar 01 2010 9:27am

collard-chips

I’m always looking out for healthy and crunchy snacks. I came across a recipe online last week for Kale Chips that are made in a dehydrator. They sounded really good, so I wanted to try them. Unfortunately, when I went to the supermarket last week, they didn’t have any kale. I was disappointed. But they had bags of pre-washed and pre-cut collard greens on sale for only $2.50 each, so I bought a bag of those instead. They dried really nicely in the dehydrator to a crunchy chip. Being collards, they had a bit of natural peppery taste. I made a dip from some yogurt, dill, and granulated garlic which was nice with the collard chips.

kale-chips

I bought some Kale the next day and proceeded to make Kale Crisps. These came out really great also. The taste is milder than the collard chips and they’re super crunchy. I ate a whole head of kale chips in one sitting. They’re addictive! Actually, I have to admit, that with both the collard chips and the kale chips, I had a hard time not eating them out of the dehydrator while they were dehydrating. I probably ate a good 1/4 of each batch straight out of the dehydrator. lol.

The next day I tried making Baby Spinach Chips. These didn’t work because baby spinach is just too delicate. They crumbled in your hand when you picked them up. The day after that I tried making Napa Cabbage Chips. While these came out crunchy with a nice flavor, the odor that came out of the dehydrator while they were dehydrating was horrible! The sulfur smell that permeated every room of my house lingered for several days. Would not make those again.

This is my new favorite way of consuming greens. I can easily sit down and eat a big bunch of healthy greens while at the same time satisfying my crunchy snack cravings.

Kale Crisps and/or Collard Green Chips
Ingredients
1 bunch or bag of raw kale or collard greens
olive oil (about 2 TB)
vinegar or lemon juice (about 2 or 3 TB)
spices of choice
salt and pepper (optional)

Clean greens and cut into chip size pieces. In a large bowl, dress greens with oil, vinegar or lemon juice, and spices. Use your hands to combine well and massage dressing into greens. Spread greens in single layer on dehydrator trays. Dehydrate at 155 for 1 hour, then reduce heat to 115 for another 4 hours, until completely dry and crisp. Or you can dehydrate at 115 for 8 hours.

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