Crunchy, Spicy, Kale Chips

July 1, 2014

INTRODUCTION

While shopping at the SPCA Thrift Store in Mount Pearl I was beyond ecstatic when I found a dehydrator for $5.00 on sale for $3.00! I’ve been creating masterpieces (at least that’s what I like to call them) with it ever since.  One of those masterpieces being Crunchy, Spicy, Kale Chips. Kale hosts so many nutrients; beta carotene (vitamin A), vitamin C, vitamin K, and is rich in calcium, to name a few. But the nutrients aren’t the only reason to make these chips, they’re absolutely delicious! It’s hard to keep them in the house!

 

INGREDIENTS

Luckily, I found most of my ingredients at Real Food Market, others throughout the city. I don’t suppose you’ve heard of the Dirty Dozen Plus™?  Well, kale and hot peppers are on the list.  So, it’s best to buy these vegetables organically.  And when possible,  choosing to support local businesses!

  • Bunch of kale - organic is best, and can be found, locally grown in season, all over the city, the The Organic Farm, Murray’s Meadows Farm, Real Food Market all carry it.

  • Organic olive oil - again, Real Food Market carries this, as well as O’Leva Oils and Vins, both local shops!

  • Dehydrated chenzo peppers (or any other spicy peppers you have available), mine were from The Organic Farm  that I dehydrated last fall.

  • Garlic - again, find it from the farms or markets listed above, whenever possible!

  • Sea Salt - NL has a sea salt producer, did you know? Indeed - check out Pure Sea Salt, sold all around town!

 

METHOD

Here’s how I make these delicious chips!

  • Gently wash your kale

  • Drizzle about 2 tablespoons olive oil upon your kale

  • Sprinkle sea salt, not too much, a little goes a long way!

  • 3, 4, 5, or, if you’re like me, 8 cloves of garlic, pressed over the kale

  • Add any other spices you enjoy.  I used dehydrated chenzo peppers from The Organic Farm.

  • Gently massage all above ingredients into your kale.

  • Dehydrate until crispy. If you don’t have a dehydrator you can bake on a cookie sheet at the lowest temperature your oven will allow, for about an hour or so.  

  • Share with your friends (<—- this is the hardest part) and enjoy!

 

CONTRIBUTOR BIO 
Alicia is a freelance yoga teacher who loves life and enjoys it to the fullest.  One of her favorite things about life is food, especially healthy food.  Aside from teaching and practicing yoga Alicia loves to be in the kitchen, creating new recipes and borrowing old ones from cookbooks, online, and from family and friends. Always adventurous both in life and in cooking, she’s always up for something new, send her your recipes!

 

 

Feel free to connect with Alicia at any time!

On the web - www.loveloveyoga.com

Facebook - www.facebook.com/loveyogaloveyourself

Email - loveyogaloveyourself@gmail.com

Phone - 709.222.9687

 

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