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.
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.
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.
The centre stalk can be replanted in the garden, or stuck in my basement aquaponics grow bed where it will continue to grow.
Put a cup of almonds (walnuts or cashews also work), with half a small onion into a food processor.
And let it whirr until mealy.
Add all the other ingredients: olive oil, soya sauce, lemon juice, sesame oil and sugar, and blend until smooth.
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.
Massage into the kale and coat all the leaves, make it even as possible or you’ll end up with a really salty bite.
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.
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.
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.
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.
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.
A crispy, crunchy, chewy and healthy snack. Addictive and better than potato chips!
- 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
- Preheat oven to 250*F and line two cookie sheets with parchment.
- Wash, trim, spin dry kale, set aside.
- Make nut butter by combining almonds and onion in food processor into a mealy texture.
- 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).
- Divide and work in two batches, working and massaging the nut butter evenly in the kale.
- 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.
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.