It’s beyond awesome to have a sister that works as an air stewardess; she brings back from each trip memorabilia’s of her travels for the family. On certain instances, special requests may be taken beforehand too. This week, my sister Sam was scheduled to New York, so obviously, squealing in materialistic delight, I appealed for some random Whole Foods haul.
She surprised us with a blockbuster haul, of which we – or me in particular – was greatly appreciative. I cooed over funky nut butters (Wild Friends Cinnamon Raisin peanut butter, Once Again almond and peanut butter), nut milks (Pacific Foods hemp milk, Tazo chai latte, So Delicious coconut milk), and vegetable chips (Alive & Radiant kale krunch and veggie crunch), the latter being the inspiration for today’s post.
My experience with raw vegetable chips is unacquainted. I decided to try the Spicy Superfoods Kale Krunch first and eagerly tore open the seal and took a generous chip. The next moment that followed was truly memorable – crispy and crunchy savoury morsels that crackled upon the slightest pressure, and made even more delightful by the copious amount of spicy seasoning that lavishly coated the chip. “Wowza!” my eyes widened with growing pleasure as munched on. Once I got hold of myself, I immediately scanned the ingredient list: kale, cashews, chia seeds, lemon juice, nutrional yeast, spirulina, Himalayan crystal salt, turmeric, maca root, cayenne. Hmmm… this doesn’t seem to difficult to replicate, I thought, and it definitely was deserving of a try.
The following week (this weekend), I got my ingredients ready and bought kale from Tanglin Market place. It made a sizeable hole of $10.95 in my shallow pockets, but you can’t be such a miser always. I merged the ingredients for the seasoning as listed above with a modified recipe from One Little Green Dot, using macadamia nuts instead of cashews for that was what I had on hand. Following the advice of many online recipes, I made sure to coat each nook and cranny of the curly kale leaves with the cheesy macadamia sauce. There are many types of kales including curly leaf and straight leaf. In retrospect, I suppose curly kale is a good choice for kale chips because their curly leaves are just perfect vehicles for holding up the sauce. Oh the sauce; that itself is so delicious on its own! I had some leftovers which made a darn good salad dressing.
Without a dehydrator I made do with the conventional oven. I baked them on low for a long period of time, biting my nails over whether it was going to turn out crispy. Well, after three hours (which included a trip to the market to get durians), it did. I had to jack up the temperature towards the end, but ultimately, was rewarded with delicate paper-thin kale chips that (surpringly) stood up to the weight of a heavy cheesy coating.
To store, I heeded online advice to add uncooked rice grains to a mason jar. That didn’t work for me because the next day, the chips limp. Oh well, but that didn’t stop it from being delicious. Kale me spicy? Definitely.
- 1 cup macadamia (or cashew) nuts, soaked for at least 2 hours
- 1 red bell pepper, roasted
- 4 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- 1 teaspoon spirulina powder
- 1½ teaspoons maca powder
- ½ teaspoon turmeric powder
- ½ teaspoon cayenne powder
- Kale leaves
- Rinse the kale and spin extremely dry. Destem and cut into bite-size pieces.
- Toss all the remaining ingredients into a food processor and blend until smooth and creamy.
- Transfer kale and cheese sauce to a large bowl and mix well using your hands so that the leaves are well-coated through all nooks and crannies.
- To bake using oven, place the kale on a baking tray and bake at 100°C / 212°F for 45 minutes.
- If you have a dehydrator, I am envious. Place on the rack and set to dry at 50°C / 130°F for 10-12 hours or overnight.
Inspired by Spicy Superfood Kale Krunch by Alive & Radiant.