Kale is one of those foods that many people shy away from because it’s green, looks like seaweed, and tastes funny on it’s own. Or, wait, that’s why I used to shy away from it. But nonetheless, there have to be others that feel that way, right?
I was a kale hater until I was introduced to the kale chip, the gateway snack to a never ending love for all things kale.
After that, there was a phase of about 3 months where all I made was kale chips. Kale chips and toast, kale chips on salad, kale chips for snack, breakfast, whatever.
Kale is ridiculously good in eggs, if you haven’t tried it!
Did you know that it also has some pretty awesome super powers too? Kale can:
- Reduce your risk of developing cancer. The glucosinolates in kale make isothiocyanates, which play a large role in kale’s ability to lower your chance of getting colon, ovary, prostate, or breast cancer.
- Supports your detoxification systems. Those same isothiocyanates play a key role in kale’s detoxification properties.
- Lower your LDL cholesterol. The best way to take advantage of its cholesterol reducing benefits is to lightly steam it.
- High in flavanoids. Flavanoids help to reduce inflammation, and oxidative stress.
When’s the last time you were told that a chip could do all this, plus taste good? Never I tell you, never!
Vegan Sour cream & Chive Bacon Kale Chips
Vegan, Gluten free, Dairy free, Sugar free, Corn free
Yield: 4 servings
Crunchy salted kale chips with sour cream and hickory smoke flavor.
Adapted from Douglas Mcnish
Veggie bacon bits
- 175g firm tofu, cut into 1 inch cubes
- 1 tbsp nutritional yeast
- 1 tbsp braggs soya sauce
- 1/2 tsp hickory liquid smoke
- 1 tablespoon sunflower oil
- 1/2 cup water
- 3/4 cup white sesame seeds
- 1/4 cup raw cashews
- 1 bunch chives
- 1 tsp herbamare
- 2 tbsp apple cider vinegar
- 6 tbsp lemon juice
- batch of veggie bacon
- 2 large bunches of kale
To make the veggie bacon bits: combine all ingredients but tofu in a glass container. Drop cubed tofu into container and stir to coat. Cover and allow to marinate in the fridge overnight or at least 4 hours before. The next day: Preheat oven to 375F. Place marinated tofu on a parchment paper lined cookie sheet and bake for 30-40 minutes, or until tofu is very crunchy. Remove from heat and cut into small pieces, or pulse in food processor. The smaller the bacon, the better they’ll stick to the chips.
To make the kale chips: blend all ingredients, except the kale and bacon, in a food processor or high-speed blender until smooth and creamy.
Wash and dry the kale leaves and strip leaves from the stems. Tear into bite-size pieces and place in a bowl. Add the mixture from the food processor or blender and pour over the kale leaves. Add the bacon and massage the kale with your hands, ensuring you cover all the leaves well into all the crevices.
Dehydrator version: Prepare your dehydrator trays (6-8) with parchment paper, and place the coated kale leaves down on the tray with the leaves touching, but not overlapping. Dehydrate for 12 hours at 105F. Cool and store in an air-tight container.
Oven version: Preheat oven to 350F and line a cookie sheet with parchment paper. Place coated kale bits on cookie sheet and bake for 25-30 minutes, rotating once. Be sure to check often as they can burn quite easily. Eat immediately.
Note: the dehydrated version was good, but the oven version had more flavor.
These chips reminded me of the baked potatoes my Dad used to make my sister and I when my Mom was working late on Tuesday nights. I’ll never forget those potatoes filled with butter, a mountain of cheese, bacon bits, sour cream, and loads of thinly sliced chives.
Okay, enough chit-chat. I gotta get a move on! 1 more hour before we have to leave for my race and I’m not nearly as ready as I should be.
Have a wonderful Saturday!
Do you like kale? What’s your favorite way to enjoy it?
Growing up, did your Dad prepare special meals for you?