how to make kale chips
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This is the recipe I always use, and it is always a hit.
Amanda is a co-founder of Food52.
Another good recipe, this one by Mollie Katzen from her book "Mollie Katzen's Vegetable Heaven." It appeared in the New York Times: http://bit.ly/hxkEFy Katzen calls it "kale crunch"
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
To me, there are two kinds of kale chips, and they are both made in a dehydrator:
1. Take kale, toss in different seasonings ( like nutritional yeast, lemon and soy sauce) and dehydrate the leaves whole.
2. Take the pulp leftover in your juicer after making kale juice (can include pulp from other juiced, non-fibrous vegetables like tomato or beet) and mix with ground flax seeds, whole flax seeds, raw cashew puree, and seasonings. Spread into small circles on teflex-lined screens and dehydrate.
Both kinds are pretty out of this world. The second kind are more like crackers. A very yummy and very healthy snack.
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Well played. You deserve a cookie.
Perfect for satisfying sandwiches or sweet treats.
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