Kale Chips Recipe (Coconut Curry)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 269.9
- Total Fat: 21.8 g
- Cholesterol: 0.0 mg
- Sodium: 21.6 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.9 g
- Protein: 6.0 g
View full nutritional breakdown of Kale Chips Recipe (Coconut Curry) calories by ingredient
Introduction
Did you know that kale has the highest antioxidant level of any vegetable in the world? Kale Chips are my favorite way to enjoy this excellent veggie. There are many simpler ways to enjoy kale chips. Try them just tossed with some olive oil, salt and pepper. Or any spice you favor! This is my favorite way to prepare these Kale Chips.Try not to eat them all at once! :) Also, you might want to double (Or triple!) the batch if planning on preparing for friends or family. Did you know that kale has the highest antioxidant level of any vegetable in the world? Kale Chips are my favorite way to enjoy this excellent veggie. There are many simpler ways to enjoy kale chips. Try them just tossed with some olive oil, salt and pepper. Or any spice you favor! This is my favorite way to prepare these Kale Chips.
Try not to eat them all at once! :) Also, you might want to double (Or triple!) the batch if planning on preparing for friends or family.
Number of Servings: 4
Ingredients
-
1 clove garlic
1 cup raw cashews
1 handful chopped carrots
1/3 C unsweetened shredded coconut
2 Tb chopped onion
1/4 Red bell pepper, coarsely chopped
1 Tb olive oil
Juice of 1/2 lemon
1 t vinegar
3/4 C- 1 C water
1 Tb Curry Powder
Salt to taste
2 bunches of kale (or more depending on the amount of your dressing)
Directions
1. Preheat oven to 250
2. In a food processor, combine ingredients
3. Let the food processor run and gradually add in each item, adding water at the end until a thin paste is formed-- thinner than hummus but not runny.
(The trick is to keep tasting. And add/subtract ingredients so it tastes good to you!)
4. Remove thick spine from Kale, and tear into bite-size pieces (remember kale will shrink in oven)
5. In a bowl, combine kale leaves with the dressing (mine was enough to cover two large bunches of kale).
6. Use a spoon or your hands to coat the leaves generously with the dressing.
7. Spread in an even layer on a baking sheet coated with non-stick spray. Bake at 250 for 30 minutes or until chips are crispy, flipping the chips once during baking.
Remove from cookie sheet
*The trick to kale chips: Bake at the lowest temperature you have patience for. This gets them crispy & dried without burning the edges.
You can also use a food dryer at 115 for 4-5 hours. This meets "raw food" standards and preserves many of the natural enzymes.
Serving Size: 4 handfulls of Kale chips.
Number of Servings: 4
Recipe submitted by SparkPeople user AUGUSTTWIST.
2. In a food processor, combine ingredients
3. Let the food processor run and gradually add in each item, adding water at the end until a thin paste is formed-- thinner than hummus but not runny.
(The trick is to keep tasting. And add/subtract ingredients so it tastes good to you!)
4. Remove thick spine from Kale, and tear into bite-size pieces (remember kale will shrink in oven)
5. In a bowl, combine kale leaves with the dressing (mine was enough to cover two large bunches of kale).
6. Use a spoon or your hands to coat the leaves generously with the dressing.
7. Spread in an even layer on a baking sheet coated with non-stick spray. Bake at 250 for 30 minutes or until chips are crispy, flipping the chips once during baking.
Remove from cookie sheet
*The trick to kale chips: Bake at the lowest temperature you have patience for. This gets them crispy & dried without burning the edges.
You can also use a food dryer at 115 for 4-5 hours. This meets "raw food" standards and preserves many of the natural enzymes.
Serving Size: 4 handfulls of Kale chips.
Number of Servings: 4
Recipe submitted by SparkPeople user AUGUSTTWIST.