Sometimes I work with ulterior motives. In my defense though, it’s in the name of the greater good. Or, in this case, kale chips.
I’d been curious about Brad’s Raw Kale Chips for a while. Problem was, I wasn’t a big fan of the cost. So much money, and for such a little container too!
Anyway.
Christmas came and with it, I pondered over what to get my impossible-to-shop-for Dad. So I went into the local T.J. Maxx and bought a bunch of the organic foods and unique snacks to put in a basket (great present idea by the way) and what do ya know? There was a carton of Brad’s Raw Vampire Killer Kale Chips. So I decided to go all out and buy it (I know, such a sacrifice, right 😉 ).
But, my mind was already working in advance. If my dad ended up liking the chips, he might buy me some kale to make my own! (In case you haven’t picked up on it, I’ll state the obvious: I can be very cheap.) I’d have been trying to convince my dad to eat kale, but he wouldn’t because of its bitter taste (which he knew without ever trying before…?) Now, disguised as a christmas gift, he’d have to try some. Ha!
And so, much to my surprise (or lack of) there was several bunches of kale in the fridge next week, with my Dad excitingly telling me, “Now you can make me those kale chips from scratch!”
That’s a great idea, Dad! Now why didn’t I think of that…
Oh, case you’re wondering, my dad does not read this blog 🙂
Kale Chips
Ingredients:
1/4 cup raw cashews
2 tbsp sunflower seeds (outer shells already removed)
6 cups kale, stems removed and cut/ripped into pieces
1 tbsp olive oil
1 tbsp lemon juice
4 tsp garlic powder
1/2 tsp crushed red pepper flakes
salt and pepper, to taste
Directions:
Place cashews in a bowl of water and let soak for 1 hour. Afterwards, combine with sunflower seeds in a food processor and pulse until in crumb-sized pieces.
Line 2 large roasting pans with parchment paper and preheat the oven to 325 degrees. In a bowl, combine and toss kale, cashew/seed mixture, olive oil, lemon juice, garlic powder, pepper flakes, salt, and pepper. Spread out on roasting pans. Bake at for 18 minutes. Afterwards, let sit for 2 minutes to cool down and become crispy.
Health Without Sacrifice 