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DEHYDRATED CURRY KALE CHIPS RECIPE
Required Kitchen Equipment
Step 1: For the first step you'll want to thoroughly clean your fresh kale under cool running tap water. I strongly recommend spraying the kale with an all natural organic produce spray before rinsing it, as this will ensure that the kale is completely sterile. When cleaning the kale gently scrub it with a produce brush or the tips of your fingers. Once your kale is clean dry it completely using a paper towel. Next, you will want to take out a sharp kitchen knife and then cut away the thick inner kale stalk and any thick fibrous veins that run through the leaves. Even though the nutrient and mineral rich kale stalk is inedible, it can be juiced with carrots or apples to make a super healthy and delicious homemade beverage. Lastly, you will want to cut your kale into medium chip size pieces.
2 Tablespoons of Extra Virgin Olive Oil
1 Teaspoon of Curry Powder
1/4 Teaspoon of Ground Cumin
1/8 Teaspoon of Ground Ginger
Step 2: Place a mixing bowl on a flat kitchen surface and then place your cut kale chips into it. Moving right along, take out a smaller mixing bowl and then add into it the extra virgin olive oil, salt, curry powder, ground cumin, and ground ginger. Using a whisk or mixing spoon rapidly stir the seasoning and oil mixture until it has a smooth and even consistency. Next, you will want to drizzle the oil mixture over the top of your prepared kale chips. Using clean hands, manually mix the kale chips until each piece is evenly coated with the oil and seasonings. If you mix the kale chips too aggressively they'll wilt and become soggy.
Step 3: Neatly arrange your oiled kale chips on your food dehydrator trays. The kale chips should be arranged with minimal overlap. You'll definitely want to avoid stacking the chips on top of each other, otherwise they'll clump together during the dehydrating process. As it takes several hours to dehydrate the kale chips, you'll want to process it all in one dehydrating session.
Step 4: Place your kale chip lined dehydrator trays into the machine. Dehydrate the chips at 115 degrees F, or 46 degrees C for 4 to 6 hours. Near the fourth hour you'll want to begin periodically checking on the kale just to make sure it doesn't over dry. Once the chips are crispy and dry you can remove them from the dehydrator. The kale chips can be served immediately after they've been removed from the appliance.
Storage: If properly stored these dehydrated curry kale chips will stay fresh for up to 14 days. Store them in a sealed airtight container at room temperature and away from any direct sunlight. A dark pantry or cupboard is an ideal storage location. Avoid refrigerating the chips as this will cause them to absorb water and become soggy quite quickly.
Health Benefits: Kale chips contain an abundant amount of vitamin K, vitamin A, vitamin C, vitamin B6, iron, calcium, and other important nutrients. Eating kale regularly in addition to other healthy lifestyle habits has shown to reduce the risks associated with developing heart disease and cancer. The curry powder within this recipe is also very good for you, having been proven to help maintain healthy blood sugar levels, prevent DNA damage and cancer, and reduce bad cholesterol or LDL. Research has also shown that consuming curry powder regularly is an effective way of detoxifying the body and blood.
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