Spicy Thai Kale Chips Recipes

SPICY THAI GINGER KALE CHIPS

Spicy Thai Ginger Kale Chips image

I am obsessed with kale chips! I found this recipe on Meghan Telper's website. I've made them in the oven and also in the dehydrator and these are soooo yummy and healthy too! 1 bunch makes 4 small servings or 2 large depending on the kale lover involved.. I can eat a whole bunch myself, easily!

Provided by Lilmsbritches

Categories Greens

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 bunch kale
1/4 cup unsalted almonds (or almond butter)
1 tablespoon fresh lemon juice
2 teaspoons honey (recipe calls for raw but I use regular)
1 tablespoon tamari
1 inch fresh ginger, grated
1 dash cayenne

Steps:

1. Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend. Remember: you will be drying this out again later.
2. With your hands, mix together the kale and marinade, massaging gently.
3. Transfer to dehydrator rack or parchment lined baking sheet.
4. Stick in your dehydrator on medium-high setting (I use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open.
5. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven.

Nutrition Facts : Calories 98.8, Fat 5.8, SaturatedFat 0.5, Sodium 273.3, Carbohydrate 10.1, Fiber 2.1, Sugar 3.5, Protein 4.2

SPICY KALE CHIPS

Spicy Kale Chips image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 bunch kale, cleaned, stemmed, ribs removed and torn into pieces
1 tablespoon olive oil

Steps:

Preheat the oven to 300 degrees F.
Mix the garlic powder, paprika, red pepper and salt in a bowl. Toss the kale in the oil. Season the kale with the spice mixture. Evenly spread the leaves out on a tray. Bake until crispy, 20 to 25 minutes.

SPICY THAI KALE CHIPS RECIPE

Spicy Thai Kale Chips Recipe image

Provided by bersbear

Number Of Ingredients 6

Ingredients

1/4 cup raw almonds (or almond butter)
1 tablespoon fresh lemon juice
2 teaspoons raw honey
1 tablespoon tamari
1 inch fresh ginger, grated
dash cayenne

Steps:

1. Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend. 2. With your hands, mix together the kale and marinade, massaging gently. 3. Transfer to dehydrator rack or parchment lined baking sheet. 4. Stick in your dehydrator on medium-high setting (I use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open. 5. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven.

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