Hello, Rancho friends, it’s Michelle from the Rancho Vignola office sharing one of my favourite seasonal recipes. With the warm weather upon us, and the gardens growing glorious produce it is the perfect time to enjoy summer recipes.
It was not that long ago that I used to enjoy my kale with a silent K. Not anymore, kale is where it is at.
In my house you will frequently hear, “Mom, can I have chips for breakfast?” To which I respond…“Kale, yeah!”
Breakfast, lunch, dinner and snacks, it is always a “kale, yes” in my house. Kale chips can get a bad rap for being dry and tasteless, but with the right sauce… oh my. You will be asked to bring these chips to every occasion, and just keeping your family supplied will be a challenge. Do not say I did not warn you. Two of my family’s favourite kale chip recipes are Spicy Cheesy Kale Chips and Sour Cream and Onion Kale Chips. If you have wee ones or large ones with delicate taste buds, omit the cayenne from the cheesy kale chips.
A Rancho hack is that sunflower seeds can be substituted for the cashews when making the sauce for the Spicy Cheesy Kale Chips. However, this substitution does not seem to work as well with the Sour Cream and Onion Kale Chips.
Spicy Cheesy Kale Chips
- 1 cup cashews – pre-soaked for at least an hour
- 1 cup red bell pepper, chopped
- 1/3 cup nutritional yeast
- 4 tablespoons olive oil
- Squeeze of lemon juice
- 1 tablespoon fresh thyme (optional)
- Water 1/4 to 1/2 cup – start with 1/4 when blending the sauce, but you might need more
- 2 tsp salt
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper (omit it your fam can’t handle the heat)
Obviously, do not forget the kale; without it you just have sauce, and although it is delicious, you might get some strange looks showing up to a potluck with a bowl of sauce. Not what we are going for here.
- 1 large bunch or 2 smaller bunches of kale
Toss all ingredients except the kale into the blender and blend on high speed until smooth and creamy, adding water if needed until you get the right consistency of a cheese sauce.
Tear kale into large bite-size pieces, removing the stem. In a large bowl mix kale and cheese sauce evenly. Place the kale on dehydrator sheets and dehydrate at 130˚F for 10 to 12 hours. Alternatively, you can dehydrate in the oven at 300 degrees. Bake for 5 to 10 minutes, then flip and continue baking for 5 to 10 minutes until crispy. Keep a close eye on them to ensure they don’t burn. Once you make these kale chips you will most likely be asked to make them again and again. With this in mind, you might as well bite the bullet and purchase a dehydrator as it produces a better quality kale chip.
Now on to my personal favourite, Sour Cream and Onion Kale Chips. Truth be told, one of my guilty pleasures are Ruffles sour cream and onion chips. Yes, they have to be Ruffles. But guilt over eating bags of potato chips denied me from indulging in this pleasure too often. When I first made the Sour Cream and Onion Kale Chips I did not hold out much hope that they would replace my Ruffles desire. However, to my amazement and joy, not only did they exceed my expectations, they started my family on an all-new healthier alternative snack kick. I finally kicked my potato chip weakness. Can veggies be healthy and taste good? Kale, yeah! These are a little more time-consuming but these bad boys are worth the effort.
Sour Cream and Onion Kale Chips
1 & 1/2 cups raw cashews, soaked for at least one hour prior
4 tbsp lemon juice
1 & 1/2 tbsp. raw apple cider vinegar
1/4 tsp. sea salt
1 small red onion, sliced thin. I use a mandolin. This takes time but is so worth it.
1 large bunch of green kale
1/4 to 1/2 cup filtered water
Again, you want the kale to be in large bite-size pieces with the vein removed. In a blender, combine everything except the kale and red onion. Adding water slowly until you get the right consistency. Creamy and smooth but still thick. Toss the sauce with the kale and red onion until thoroughly combined. Place kale on dehydrator sheets and dehydrate at 105 degrees for approximately 12 hours or until crispy.
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