Kale could be easily mistaken for silverbeet, however kale is a type of cabbage in which the central leaves do not grow a head. Easy to grow, kale is a superfood, containing the anti-cancer nutrient sulforaphane. Kale or borecole is rich in numerous health benefiting polyphenolic flavonoid compounds such as lutein, zea-xanthin, and beta-carotene. For growing teeth it contains significant levels of absorbable calcium, vitamins A, C and K.
This leafy vegetable is notably rich in many B-complex groups of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., which are essential for substrate metabolism in the body.
It is also a rich source of minerals like copper, calcium, sodium, potassium, iron, manganese, and phosphorus. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure by countering the effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.
Kale provides rich nutritional ingredients that offer protection from vitamin A deficiency, osteoporosis, iron-deficiency anemia, and which are believed to protect from cardiovascular diseases and colon and prostate cancers.
But let’s get back to how to make those yummy chips
– fresh organic kale
– ½ cup unhulled tahini
– ¼ cup tamari
– 1-1/2 tbsp. brown rice miso paste or nutritional yeast (for cheesy flavor)
– filtered water
– freshly squeezed organic lemon juice
– sunflower seeds
Wash and de-core kale and rip them with your hands into not too small pieces (they will shrink while drying)
In your blender make a paste out of tahini, tamari, miso or yeast, lemon juice and add water to give it a creamy consistency…… I usually add some sunflower seeds as well for more taste.
Put the kale leaves into a bowl, then pour over the paste and massage it all in. The kale will become softer as you massage. Once all is well combined, flatten kale leaves onto parchment or baking paper and sprinkle more ground sunflower seed on top for crunchiness.
If you are using an oven: heat it beforehand and then switch it off before you put in the kale
If you are using a dehydrator (recommended): dehydrate until crispy at 38-40 degrees Celsius (100-104 degrees Fahrenheit).
For a more plain version of kale chips:
Wash and de-core, flatten out and sprinkle with sea salt and olive oil….voila
This version is easier if you do not have a dehydrator but can’t go without kale chips 😉