Spicy Kale Chips | Gluten Free, Low FODMAP

Kale Chips. You know, I get the resistance to kale chips. If you are thinking that a chip must be made of potato, even if you are willing to concede to sweet potato as a chip, it is just too far a stretch to imagine using something green and bendy to make a crisp savoury chip. But give it a try. Try a simple rub of oil and sprinkle of salt and they dry them. Or this savoury, spicy and moreish combination. A little more effort, but worth it.

Spicy Kale Chips

MAKES

a lot (you can always cut the recipe in half for a small bunch of kale)

INGREDIENTS

  • 1/2 cup macadamias or pecans
  • 1/2 cup sunflower seeds or pepitas
  • 1/4 tsp salt (plus extra, if desired)
  • 1/4 tsp chipotle chilli powder
  • 1 large bunch of kale (about 400gm)
  • 4 tbsp macadamia oil or melted coconut oil
  • 1/2 tsp garlic infused olive oil

OPTIONAL

  • 1 tsp sumac
  • 1/2 cup nutritional yeast flakes

METHOD (DEHYDRATOR)

  1. In a food processor mill (or pestle & mortar) crush the nuts, seeds, salt & chipotle powder (and sumac/ nutritional yeast flakes, if using) until finely ground and well blended.
  2. Thoroughly wash the kale & spin dry in a salad spinner.
  3. Cut or pull away the leaf part from the rib/stem – discard the rib/ stems.
  4. In a large bowl, combine the macadamia oil & garlic infused olive oil.
  5. Then add the kale leaves and using your hands, rub and massage the oil all over them until coated.
  6. You can put the nut, seed and spice mix into a flat bowl or tray, and individually press the kale leaves in to. Or for a quicker, but less consistent method, just add the nut & spice mix into the bowl of oiled kale leaves, and toss or stir until the kale is coated.
  7. Place on dehydrator trays (using herb sheets if you have them) trying not to have too much overlap between leaves
  8. If you like things salty, grind a small amount of salt directly on top of the flat kale chips now. Don’t go crazy, as they dry the flavour will intensify.
  9. Dehydrate until crispy, about 2 to 3 hours.
  10. Store in an airtight container. If very dry, they can last for a couple of weeks.
  11. These can be eaten as a savoury snack, or crumbled on to salads or soups.

METHOD (OVEN)

  1. Place coated kale leaves on a baking/ cookie tray, lined with baking paper, and bake at 120 degrees Celsius for 20 to 25 minutes

NOTES

  • You can buy nutritional yeast flakes in health food stores, it adds a ‘cheesy’ flavour
  • If you don’t need to make a low FODMAP version, you can use garlic powder instead of the infused oil
  • Mild kale varieties include Red Russian, Dwarf Blue, Curly Kale. Cavolo Nero is probably too bitter for these (unless you like that kind of thing).

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