Sunday, November 2, 2014

Sesame Kale Chips

Can one have too many kale chip recipes?  I think not!  This makes three.  As nutrient packed as kale is, the ingredients these are coated with make them a super-super food!

Sesame Kale Chips

3 T extra virgin olive oil (xvoo)
1-2 T water
1/2 cup fresh lemon juice
1/3 cup finely ground sesame seeds
2 T tahini
1 1/4 cup raw cashews
1 tsp whole salt
1/4-1/3 cup fresh garlic, chopped
1/3 cup nutritional yeast
1 small (2" long) medium hot pepper, seeded
2-3 bunches kale (1-1 1/4 pounds before rinsing)

Place all but the kale in a vitamix (high power) blender or food processor, adding 1 T water at first.  Blend until very smooth, adding a second T of water as needed to produce the consistency of very thick humus.
Remove the ribs from the kale (checking for green larva as you go).  Discard the ribs.  Rinse the kale and rip into 2" pieces.  Place the kale in a large mixing bowl.  Scoop the mixture in also and work into the leaves with your fingers to coat both sides. Spread leaves out onto the dehydrating trays as shown above.  Dehydrate at 110 degrees for 10-12 hours until crispy but still green.  The actual drying time will vary, depending on the thickness of the coating. 
Let the chips cool completely, then immediately store in an airtight container or plastic bag.  (If they are left to the air for longer, they will absorb the moisture in the air and quickly lose their crispness.)

Reminder: you can 'grind' sesame seeds 3/4 cup (or less) at a time in a Vitamix blender.  Chop on high 15-20 seconds.  Remove from base, stir up, and chop on high another 10-15 seconds.  Adding ground sesame seeds to recipes affords you their added nutritional boost, but with a milder flavor than tahini.  (see blog from 10.4.14 to see an example of ground sesame seeds)  Freeze seeds before grinding to keep them from getting too warm and possibly altering the oils they contain.)

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