Kale Chips – Tangy Sunflower, Parmesan and Spicy Cashew

It took me a while to figure out the best temperature, amount of oil and dressing as well as the length of time to get the perfect crunch on these babies, but I seem to have basically gotten the hang of it now. As usual my recipes come out a bit differently each time I make them. The latest version, which I am munching on right now, is a bit mustard-y and there isn’t quite enough salt and oil, but they are still crunchy after about 5 days in a jar, so that is a good sign.

They are very quick and simple to make with whatever you have on hand!

Method:

Mix ingredients. Add two bunches of kale, tear off the leaves into bite sized pieces and toss together with the nut and cheese mixture. Lay out on trays using baking paper or silicon sheets under the kale. Turn your oven to 200 degrees F and bake around 3-4 hours until kale is crispy. You may need to turn and rotate your trays depending on your oven.

The following are my favorite three variations so far:

Parmesan Kale Chips

  • 1/2 c ground cashews
  • 1/2 c ground parmesan
  • 2 cloves garlic, mashed to pulp
  • 2 T yogurt
  • 1/4 c stock (substitute water)
  • 1/4 c olive oil
  • 1 t mustard
  • 1 t turmeric
  • juice from one small lime
  • 1 t salt (adjust to taste)
  • 1/2 t fresh ground black pepper

Spicy Cashew Kale Chips

  • 1/2 c ground cashews
  • 2 T yogurt
  • 1/4 c stock (substitute water)
  • 1/4 c olive oil
  • 1/2 t mustard
  • 1 t turmeric
  • 1 t sumac
  • 1 t cumin
  • 1 t coriander
  • 1/2 inch ginger root, mashed to pulp
  • touch chili powder
  • 1 t apple cider vinegar
  • 1/2 t seaweed powder (optional)
  • 1 t salt
  • 1/2 t fresh ground black pepper

Tangy Sunflower-Kale Chips

  • 1/2 c ground sunflowerseeds
  • 2 T yogurt
  • 1/4 c stock (substitute water)
  • 1 limes juice
  • 1/4 c olive oil
  • 1/2 t mustard
  • 1 t turmeric
  • 1 t salt
  • 1/2 t fresh ground black pepper

I used my new traditional stone grinder (below) for the sunflowers I used in this mixture. The seeds need to be soaked for around 24 hours, and can even be sprouting when ground. The soaked sunflower seeds are put through the grinder. This results in a very smooth paste which adds an incredible flavor to these kale chips. I found cashews and other nuts were a little too big to be ground in this grinder. Perhaps if they were chopped before soaking, but then they wouldn’t sprout.

This Post Has One Comment

  1. Marie

    What a beautiful grinder! I’ve really been wanting to make some kale chips but it is, oddly, difficult to buy kale in Auckland. Sometimes you can buy an organic one from the health food shop but it is an occasional treat as it is so expensive. If my garden wasn’t a concrete driveway I would definitely grow some. Until then, I will wait for my upcoming visit to California to try out your recipes. I can’t wait!

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