With that in mind I have a recipe for a REALLY healthy snack, AND it's perfect for St Patty's day because its VERY green! :)
It starts with kale and ends in CRUNCH!
I make mine using a dehydrator but they can also be made in a low temperature oven.
Here is what went into the chips I made the other day:
Cold Pressed Extra Virgin Olive Oil
Rice Wine Vinegar
First tip - do not buy preprocessed kale. I don't know why but it just isn't the same, it doesn't come out tasting right. Buy WHOLE leaves, long stems in.
I prepare mine by removing the stem first. I find it's easy to accomplish by folding the leaf over and grasping the leaf part with one hand and the stem/vein with the otherand carefully pulling the two apart.
Next, I tear the leaf into small pieces.
Not necessarily bite sized, but not more than two bites or they can be messy.
As I am tearing up the kale, I place the pieces I am going to use in a salad spinner to clean and dry my kale.
I do two very full spinners for a batch of kale chips.
Once the kale is spun clean and dry I set it aside and get to work on my coating. In a VERY large bowl I mix all of the remaining ingredients EXCEPT the nutrional yeast.
I use a wisk and give it a quick beating.
I do not have measurements, I just eyeball it keeping in mind what flavors I enjoy most.
Then I add the nutritional yeast.
You want enough of a sauce to get in all those lovely ruffles on the kale leaves.
Once the sauce is mixed - dump in the kale.
I normally begin mixing gently with a large wooden spoon or spatula. But then I get in there with my hands, massaging the sauce into the leaves to ensure a good coating.
Once this is all mixed I will typically add another heaping spoonful or two of nutritional yeast.
The yeast really gives a nice flavor as well as a nice visual on the resulting chips.
I like to let the kale sit for 20-30 minutes for the flavors to develop a little, but this is not necessary.
Using tongs, I carefully place the kale in a single layer in the dehydrator.
I try to give the kale some room, but I don't mind them touching or even overlapping a little.
I use two trays in my tray Excalibur dehydrator. I like to leave some space in between the trays to allow for plenty of circulation. I also will rotate the trays (upper for lower) about half way through.
I dehydrate them at about 115 degrees for 2-3 hours - until they are nice and crispy!
I check them each hour, sometimes they need less time, sometimes they need more time. I suspect it has to do with how much marinade is on them and what the temperature/humidity conditions are in the house.
Everyone in my house has tasted these and confirms they are good.
Not everyone likes them enough to choose them over other snacks, but 3 of us REALLY enjoy them.
They have a little tang from the vinegars and soy...and a cheesiness with a touch of saltiness.
I really enjoy these! I hope you do too!
And kale is REALLY REALLY good for you, so you can feel confident you are doing something good for yourself!