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FreestyleFarm » AN URBAN FARM IN THE CITY

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Kale Jerky, better than potato chips!

This is the new and improved version of the original kale chip recipe posted a few years back. The minute you walk into the house, you would swear that delicious aroma wafting from the kitchen is a big fat juicy roast…but it isn’t! I call it kale jerky because it’s so much meatier than mere kale chips, and oh-so-addictive.

Better than Kale Chips.

This recipe makes enough nut butter for one large bunch, or two smaller bunches of kale. If you like more coating on your kale, then add extra nut butter.

Kale Jerky, Better than Potato Chips.

Give your kale a quick rinse (or not, I don’t always), and pick off the leaves into smaller pieces, discarding the stem. If you do rinse, be sure to use a salad spinner to get most of the water out.

Kale Jerky, Better than Potato Chips.

The centre stalk can be replanted in the garden, or stuck in my basement aquaponics grow bed where it will continue to grow.

kale

Put a cup of almonds (walnuts or cashews also work), with half a small onion into a food processor.

Kale Jerky, Better than Potato Chips.

And let it whirr until mealy.

Kale Jerky, Better than Potato Chips.

Add all the other ingredients: olive oil, soya sauce,  lemon juice, sesame oil and sugar, and blend until smooth.

Kale Jerky, Better than Potato Chips.

Add some water, a tablespoon at a time to thin it down if necessary. It should be the consistency of hummus and spreadable, but not too wet, or it will take forever to dry in the oven. Thinned out even more, this nut butter is also great on salads, or creamy sauce for meat or fish.

Kale Jerky, Better than Potato Chips.

Massage into the kale and coat all the leaves, make it even as possible or you’ll end up with a really salty bite.

Kale Jerky, Better than Potato Chips.It’s easier if you divide the kale and the nut butter into two large mixing bowls, and massage the contents of each really well.

Kale Jerky, Better than Potato Chips.

Before you get your hands all messy and sticky, have two cookie sheets lined with parchment ready for baking. Spread out the mixed kale onto two cookie sheets, don’t worry if there are big chunks of nuts, it’s nice and adds more meat in every bite.

Kale Jerky, Better than Potato Chips.

Bake for a few hours at 250•F, turning and spreading apart every half hour or so. Keep a close eye when the kale starts to dry out on the outer edges of the cookie sheet. Give it a toss and rearrange on cookie sheet, shifting browner pieces to the middle.

Kale Jerky, Better than Potato Chips.

The wetter your kale is, the longer it will take. You could even turn off the oven and leave it in overnight to really dry out.

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Watch it doesn’t burn or brown too much, or it will become bitter. When it’s dry and crispy, it’s done! Store kale jerky in large ziplock or airtight container. Will keep unrefrigerated for days (as long as it’s thoroughly dry), if it lasts that long.

Kale Jerky, Better than Potato Chips.

A crispy, crunchy, chewy and healthy snack. Addictive and better than potato chips!

Kale Jerky, better than potato chips!
 
Prep time
Cook time
Total time
 
One large bunch or two small bunches of kale will yield about 1-1/2 large ziplock bag of kale jerky.
By:
Ingredients
  • 1 large bunch or two small bunches of kale
  • 1 cup almonds (can substitute for cashews or walnuts)
  • ½ small onion
  • ¼ cup olive oil
  • 3 tbsps soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp sesame oil
  • 1 tsp sugar
Instructions
  1. Preheat oven to 250*F and line two cookie sheets with parchment.
  2. Wash, trim, spin dry kale, set aside.
  3. Make nut butter by combining almonds and onion in food processor into a mealy texture.
  4. Add rest of ingredients: olive oil, soya, lemon juice, sesame oil and sugar. Blend well into a creamy soft texture, adding water if necessary (one tablespoon at a time) to get desired consistency (like hummus).
  5. Divide and work in two batches, working and massaging the nut butter evenly in the kale.
  6. Once your kale is well coated, lay and spread evenly onto your two lined baking sheets, and bake for a few hours, turning occasionally so that it dries out more evening.
Notes
Baking/drying time will vary depending on how wet your kale mixture is. Just keep checking periodically so that it doesnt burn, or turn your oven temperature lower to 200•F.
Make sure all is dry before storing in ziplock bag or air-tight container. If it isn't, throw it back in the oven. Will keep a week unrefrigerated, or store in fridge if it's not entirely dry.

  • Denise - Oh Jill, this sounds amazing. I love all the texture and flavors with the kale. Going to have to give it a whirl.ReplyCancel

  • laura - Got to try the kale jerkyReplyCancel

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