Sriracha Hemp Seed Kale Chips

Today I did a spicy, nutty twist on a classic kale chip recipe by adding Sriracha and hemp seeds, and this is one of my favorite kale chip flavors to date (ties with cheesy cashew topping – I’ll post that one soon!). While I prefer my chips made in a dehydrator, if you don’t have one, you can adapt to make them in the oven at 300 degrees for about 25 minutes.
Ingredients:
1. 1 bunch of curly kale 
2. 2 tbsp olive oil
4. 1 tbsp cashew butter
5. 1 tbsp sriracha 
6. 1/4 cup hemp seeds
7. sea salt
Directions:
1. Wash and dry kale
2. Cut into chip sized pieces and place in a large bowl.
3. To make the sauce, in a separate small bowl or ramekin, mix the olive oil, cashew butter, and sriracha.  If the cashew butter is cold, you might want to heat up the mixture in a small saucepan so everything mixes well.
4. Pour the sauce on top the kale and lovingly massage into kale so it is well coated
5. Pour hemp seeds on top – massage in.
6. Top with generous sprinkles of sea salt
7. Before placing in the dehydrator or oven, taste it and see if you want to change anything (add more sriracha to dial up heat, add more salt, etc.)
8. If you are dehydrating, place in dehydrator on 135 degrees for 4 hours and turn over midway at the 2 hour mark.
Enjoy!

Double hemp kale chips

This post is inspired by my awesome friend, Rony Alcaly, who owns a groovy hemp clothing store in Santa Monica called Vital Hemp. Before I entered the corporate world post business school, I briefly worked with Rony selling hemp clothing at farmers markets and festivals.  During that summer, I not only fell in love with hemp clothing for its soft feel and durability, but also got into infusing food with hemp seeds and hemp oil. Hemp seeds and oils infuse dishes with a nutty flavor and deliver a heatlhy punch since they are high in protein and essential fatty acids.  These double hemp kale chips are 2x ‘hempy’ since I use both hemp seed oil and hemp seeds.  To balance the intense flavor of hemp oil, I mix it with cashew butter and Braggs amino acids to make a savory sauce that I massage the kale in before liberally coating the kale with hemp seeds – making them ready for dehydration (or baking if you don’t have a dehydrator).  I have tried tons of kale recipes and this is one of my favorite yet.  Enjoy!

Ingredients:
1. 1 bunch Lacinto kale
2. 2 tbsp hemp seed oil (I used Nutiva which I found at Costco)
3. 1 tbsp cashew butter
4. 1 tbsp Bragg’s amino acid
5. sea salt
6. 1/4- 1/2 cup hemp seeds


Directions:
1. Rinse kale and after drying, cut into chip-like pieces.  Set aside in a medium bowl.
2. In a small bowl, mix ingredients #2-5 to make the sauce.  You can play around with the ratio of cashew butter to hemp seed oil depending on how much you like Hemp’s naturally nutty flavor.  One mixed, coat the kale in the sauce and pour hemp seeds on top.  Massage the sauce and seeds into the kale.
3. Dehydrate on 120 for ~3-4 hours.  You’ll know they are done when they taste crispy.  If they are still moist from the sauce, leave them to dehydrate longer.

Here’s to a healthy start to 2015!

Tahini Tumeric Kale Chips

I’ve been reading about the health benefits of tumeric (see here) and decided to make an extra healthy batch of kale chips infused with all the medicinal properties of tumeric.


Ingredients:
1. Curly kale- 1 bunch
2. Olive Oil (garlic or regular)- 2 tbsp
3. Tahini (roasted or raw – I buy 365 brand from Whole Foods) 2-3 tbsp
4.1 tsp. Braggs amino acid OR sea salt
5. 1 tbsp tumeric
6. 1/2 tbsp sweetner of your choice e.g. honey, agave, maple, date/coconut sugar
7. 1/2 cup nutritional yeast
8. Optional toppings for added crunchy texture: 1 tbps sunflower seeds and or chia seeds

Prep:
1. Wash + cut kale into chip-sized pieces and place in large bowl.
2. In a small bowl, mix together ingredients 2-6 above. Whisk it until  fully blended in with other ingredients
3. Pour wet mixture onto kale and massage into kale pieces.
4. Sprinkle 1/2 cup of nutritional yeast on top and massage into kale.
5. Dehydrate on 160 for 4 hours, or lower heat setting for longer if you observe raw food heat levels.  Note if you don’t have a dehydrator and are thinking about getting one, do it!!!!  It’s only ~$60 and if you are buying $6 kale chips regularly, this pays off quickly.  Mine is this model and I love it:  Nesco dehydrator

Cashew Maple Lemon Kale Chips

Prep time: 10 min

Total time: 2-4 hours dehydration depending on heat setting
Ingredients:
1. Curly kale- 1 bunch
2. Olive Oil- 2 tbsp
3. Cashew butter- 2 tbsp  (This can be a little expensive but is so tasty! The cheapest I’ve found is Whole Foods’ 365 brand.) – 
4. Maple Syrup – 1 tbsp
5. 1/2 lemon
6.1 tsp. Braggs amino acid OR sea salt
7. Dash of hot sesame oil or powdered cayenne pepper for a spicy touch 
8. 1/4 cup Nutritional yeast 

Prep:

1. Wash + cut kale into chip-sized pieces and place in large bowl.
2. In a small bowl, mix together ingredients 2-7 above. Whisk it until cashew butter is fully blended in with other ingredients
3. Pour wet mixture onto kale and massage into kale pieces.
4. Sprinkle 1/4 cup of nutritional yeast on top and massage into kale.  
5. Dehydrate on 160 for 4 hours, or lower heat setting for longer if you observe raw food heat levels.  Note if you don’t have a dehydrator and are thinking about getting one, do it!!!!  It’s only ~$60 and if you are buying $6 kale chips regularly, this pays off quickly.  Mine is this model and I love it:  Nesco dehydrator
6. Store in airtight bag or container.  I tend to find that even storing them well they taste best within 1-2 days of making them.  
Enjoy!!!!