Spicy Lemon Kale Chips

In all honesty, my first attempt at kale chips was not a good one. Burnt kale, even lightly burnt is simply not enjoyable. Thankfully that was a year ago and having tasted some delectable kale chips in the past several months, I was ready for the challenge. Maybe it is something about the Colorado air...kale chips are so Boulder. Success. These are truly addictive. I had to stop sampling tonight, so that my brother would get his birthday present in the mail. Shhh.

Use a dehydrator is you have one, if not the oven will work. Be sure to set the temperature as low as your oven will allow and keep a close eye on your chips. You can even leave the oven door slightly cracked as they cook. Remember, burnt kale=sad day.

Spicy Lemon Kale Chips

Spice Blend:
1 tsp toasted white onion powder
1 tsp grains of paradise
1/4 tsp cayenne

1 bunch curly kale
3 cloves garlic
2 Tbs olive oil
1/2 tsp sea salt
juice of 1 1/2 lemons (about 4-5 tsp)
1 Tbs apple cider vinegar

Beginning with the spice blend...use a mortar and pestle or a spice grinder (which can simply be a coffee grinder set aside for spices), and grind grains of paradise with onion powder and cayenne. Black pepper could be used as an alternative for grains of paradise (decrease the amount by half), but they offer delicious flavor, with hints of citrus and cardamom. I buy my spices locally from Dan at Savory Spice Shop in Boulder, as I love to support local businesses and find their products are superior.

Kale time. Don't let this hearty leafy green intimidate you. It is a powerhouse of nutrition and simple to use once you learn a few methods. High in Vitamin A, C, K, copper, manganese, fiber and lutein...kale contains antioxidants, anti-inflammatory nutrients and anti-cancer nutrients called glucosinolates. This veggie is worth getting acquainted with. I toss kale in my smoothies, scrambled eggs, stir-frys and beyond.

To remove the stem, fold the kale leaf in half and slice along the spine. Compost or feed the stems to your llamas. That's what we do at my house. Really.

    

                          

Tear your kale leaves into pieces a little larger then you would want your chip to be. They will shrink.

Laying your knife parallel to the cutting board, give your garlic a firm smash. Remove the skin and slice off the hard end. Interesting fact, the little spout inside the clove can be the cause of gas for some, so if you desire, go ahead and remove the little pest.

Now you can either use a garlic press to crush your garlic, or you can use a method I love. Sprinkle your garlic lightly with salt and roughly chop, then laying your knife nearly parallel to the cutting board with a slight angle, move from the left to the right, using the heel of your knife (section closest to the handle) to smear your garlic across the board. Work your way to the right, then push the garlic back into a pile and begin again. You will eventually have a nice garlic paste smeared across your board.

Get ready to massage. That's right, we are about to give this bowl of kale a lovely massage. Lucky kale.  Add the olive oil and massage for about 3 minutes, until the kale becomes limp. This is actually a method of cooking kale as you begin to break down the enzymes making it more digestible. Massaged kale salads are delicious...recipes to come! 

Add in the garlic paste, salt, lemon juice and cider vinegar. A citrus press is one of my necessary cooking tools. For $15 it will make your life so easy. You will get all the juice and no seeds. 

I love it.

Toss in your spice blend.

Mix with your hands, making sure the leaves are coated as evenly as possible.

Lay the leaves in a dehydrator and turn on for about four hours, until desired crispiness is achieved. If using the oven, 30 minutes should be sufficient at 200°F if possible. Make sure to check them!

And voilà! If they aren't devoured as simply a snack, they add a flavorful garnish crumbled over salads, fish or soup. Enjoy!