This recipe is a super booster because of the addition of nori and turmeric. Nori, an edible seaweed, is an excellent source of vitamin C, fiber, protein and potassium. If you’re not a fan of the flavor, don’t worry because the taste gets lost in this flavorful blend.
Turmeric is high in curcumin – a potent antioxidant. I prefer to ferment turmeric in the form of a turmeric bug. (See the recipe here.) Add a bit of black pepper to the recipe for even more of a boost!
There’s no need to add nori or turmeric. Kale chips made with healthy fat and sea salt are great on their own.
This is one of those "by sight" recipes. I take several bunches of kale and combine with a blended mix. These measurements are estimates. Feel free to use your creativity.
Save Recipe
Ingredients
- 3 cups or more fresh kale (keep stems for blending)
- 1/2 cup olive oil - divided 1/4 cup and 1/4 cup
- 1-2 nori sheets
- 1/2 onion chopped
- 1/2 green or red pepper chopped (or use a bit of each)
- 1 clove garlic
- Spices and herbs
- 1-2 tablespoons sea salt
- 1-2 teaspoons cumin
- 1-2 teaspoons coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon of any desired spices or herbs
- nutrtional yeast - optional
Instructions
- Remove kale from stems.
- Place kale in large bowl.
- Set stems aside.
- With clean hands blend the kale with 1/4 cup olive oil to coat the leaves.
- Place kale stems, onion, peppers, garlic, 1/4 olive oil, spices and herbs in high powered blender.
- Add a bit of lemon juice or raw apple cider vinegar. I add a bit of fermented turmeric.
- Blend until you see a sauce-like consistency.
- Carefully remove the mixture and apply to oil-coated kale.
- Spread on dehydrator sheets. You may use parchment paper or ParaFlexx sheets.
- Dry at 110 degrees until crispy. I find it takes a minimum of 6 hours.
- Enjoy!
Don’t have a dehydrator? You can create your own version by cooking the chips in your oven at the lowest setting. Keep the oven open a tad and even place a fan nearby to lower the oven temperature to 115 degrees or less, which keeps the enzymes intact.
Related Posts
- 32
This natural version of Lays Sour Cream and Onion Chips consists of summer squash, onion, chives and apple cider vinegar. Ideal for picnics, family gatherings and on-the-go snacking! Sour Cream and Onion Veggie Chips Our recipe "stems" from our abundant summer squash harvest and can be adapted to suit your…
Andrea, this looks incredible. I have always wanted to try to make kale chips but I wasn’t sure how to make them flavorful. I can’t wait to try this. My picky daughter loves nori so I am hoping to convince her to give these a try.
Wow – your daughter loves nori! She’ll do great with these I bet.
Today on my day off I did go ahead and used your recipe for the kale chips. I do love kale but never looked into making chips myself. I used a brush to apply the oilmixture and that worked pretty good. I am not familiar yet with nori, but I added some spirulina to the mixture. The kale is still in a stackable dehydrater I found at a second hand store, so I’m not sure how well the temperature is working. 2 hours into it, so far so good. Thanks for sharing.
I’d love to hear how it goes, Ellie!
Although it took a little longer than planned (dehydrating), I’m very happy with the results. Love the taste and the texture and it was so easy to make. I’m sure one can play with the ingredients as desired. No more store bought kale chips for me. Thanks Andrea!
Great to hear Ellie! Thanks for the update. 🙂