Homemade Kale Chips: Tasty Tuesdays Episode 101

Homemade Kale Chips: Tasty Tuesdays Episode 101


Today’s show, homemade kale chips. I need to stress the homemade part because a lot of
the kale chips that you buy at Whole Foods or at the market have been dehydrated by a
dehydrator and they have a cheesy or flavorful sort of coating on them that’s made with
raw nuts and different spices. I’ve attempted that. I had a dehydrator and I played with
all of that and I haven’t perfected that yet. When you buy those cheesy-like kale chips
at the store I love them. This isn’t going to be them. This is going to be a more simple
version without the coating, the really thick coating. First we’re going to use curly kale instead
of, let’s say, Tuscan kale. What you saw me put in the soup last week was the really
dark green, leafy lacinato or Tuscan kale. There are all different kinds of kale. There’s
red kale, baby kale, curly kale. What we’ve determined is the thicker farmer’s market
curly kale are the best for really firm kale chips. The thinner the kale is the more flimsy
it’s going to be. Tuscan kale would be great for this, too, but I’m going to use curly
kale today. Curly kale just looks like this, it’s curly
on the ends. It’s green and leafy. It’s not too dark and green. That’s the lacinato
or Tuscan kale. I’m going to take my washed curly kale and dump it into my bowl. The trick
with doing kale chips that aren’t too soggy are to use just the slightest amount of olive
oil or coconut oil. I’m going to use, again, my organic garlic olive oil from Trader Joe’s.
It’s just a little bit, just a little bit. That’s probably even too much. The trick to kale is you need to massage it
with your fingers which is why I’m not wearing any rings. My hands are washed. I’m going
to get in there and massage the kale. Before I do that I’m going to add my spices so
that way I’m not having dirty hands putting in my spices. Let’s go through what I’m
going to use. Again, you can do this to taste, whatever
you love you can add to it. If you don’t like some of the things that I’m putting
on there then omit them. The first thing I’m going to do is going to be black pepper. I’m
going to do black peppercorn because I love pepper. On this recipe today because I’ve
done this enough times and played with some of these spices and additives, not like a
true additive but I’m going to use nutritional yeast. To me this is like a cheesy flavor.
It actually adds amino acids to it, a little bit of B vitamins. It kind of has a little
bit of a salty flavor as well. I used this with some salt in a previous cooking class
and it was too salty. I would leave out the salt for now if you’re going to use nutritional
yeast. If you’re not going to use nutritional yeast,
and you can use cheese. If you use Parmesan cheese, again, don’t use the salt, just
use the Parmesan cheese. If you don’t use any cheese go ahead and add a little bit of
salt. Salt does bring out the flavor in foods. Salt, even though it’s probably a myth I
need to do on a future Wellness Wednesday, salt isn’t so bad for you. Maybe the table
salt which has no minerals in it, but high mineral salt actually can give you iodine
and minerals. Don’t be so afraid of salt thinking it’s so bad for my blood pressure. If you’re someone who eats pretty cleanly,
salt’s not a big deal. If you have high blood pressure, high cholesterol, diabetes,
you eat not very well, then of course salt’s going to probably help in swelling out your
joints. If you’re eating inflammatory foods and you have salt, yes it’s going to make
it worse. Maybe cut out the inflammatory foods and keep your high mineral really good quality
salt. After I add black pepper I’m going to add
turmeric. Again, turmeric’s going to be a great antioxidant for us. It’s going to
give it sort of another cheesy, nice, I don’t know what to say, like smooth kind of flavor.
It has a certain flavor. It’s not too strong, it’s not spicy, it’s not hot. Again, it’s
a great antioxidant so here’s another way you can get this into your diet. It’s going
to be really yellow in my hands. I’m going to put that in there. Then, of course, what would JJ be doing if
she wasn’t using garlic powder? I’m going to use the rest of what’s left in my garlic
powder, even though I know I have garlic oil in here. It looks like we’re out so we’ll
have to grab the new one later. I’ll omit that for now. I would use it. Then I’m going to use a little cayenne because
I like spicy things. Spicy foods are actually very good for digestion. Spicy foods help
with your metabolism, stimulating your nervous system. In case you’re one of those people
who’ve heard that myth that spicy foods burn a hole in your stomach that’s totally
not right. Spicy foods have a lot of properties that are really good for digestion. You may
not be able to handle them and maybe something happens in your stomach, but I would say try
to work them into your diet because the more you can they’re really good for all kinds
of things. Immunity. I’m going to add just a touch of cayenne pepper. Again, I’m going to use a little bit of
the brewer’s yeast, otherwise known as nutritional yeast. I get it in bulk at Whole Foods, which
is why it’s not in a container. I’m sure you can find it in some kind of container
that somebody sells. I’m probably just going to add a little and because I’m not adding
salt I’m going to add a little bit more of it. All right, now I’m going to get in there
with my hands, mix this all around and massage the kale with my fingers. Once you start massaging
the leaves of the kale it softens it. If you’re ever doing a kale salad for people and you
think it’s too hard, especially the kind that you get from the farmer’s market which
is really good, meaty, thick curly kale, massage it. It will soften it, it’ll be better in
your mouth. I think we’re good. I don’t think I used
too much olive oil. My hands are going to be yellow, I’ll warn you ahead of time.
Now I’m going to dump this on my stone baking pan. You don’t need to put down any kind
of – you can put foil if you want to or parchment paper but you don’t need to put down oil
or anything. You don’t need to use any extra fats. I’m going to spread it out on my pan and
then I’m going to put this in the oven at about 350 for about 30 minutes and then check
on it. After you’ve put the kale chips in at 350 for about 25 to 30 minutes, test it
out, each oven’s going to be slightly different. You want to make sure that it’s crispy enough.
How you check once you pull it out is listen. If it’s too soggy it needs to go back in
a little bit longer. As you can see, our kale chips really shrunk
down. Again, these are going to be thinner. If you use lacinato kale, Tuscan kale or farmer’s
market really beefy, thicker curly kale they’ll be a little more substantial than this. I love making kale chips when I’m having
that salty craving for, let’s say, potato chips or something which, by the way, I really
don’t eat any of that stuff. When I’m having a little bit of a salt craving and
I’m thinking I want something healthy what can I do? I’ll make kale chips. It really
is very fast and simple. Yes, you do have to wait your 25 or 30 minutes and it isn’t
as healthy as the dehydrated, raw kale chips that cost a million dollars in the store,
because they are expensive. They are yummy, I do love them and they can
be a meal. There’s protein and fiber in those kale chips and they’re really good
for you and they’re really not that high in calories either. Again, kale chips, spice
them how you like and wait until they sound like that.

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