Here is the original kale chip recipe, a great one for people with allergies as it is void of nuts and seeds unlike most of the kale chips out on the market these days. Back in 2005 or 2006, Matt worked at Health Nutz with his best friend Jake. David Wolfe was scheduled to come give a talk at Health Nutz so Matt and Jake needed to prepare some recipes for the event. Matt did some experimentation in the kitchen and came up with this tasty recipe. It turned out to be a hit and was even featured in Craig Somners 'The Raw Foods Bible'! Here is the recipe as Matt likes to make it (he makes it slightly different depending on the crowd).
This is definitely one of my favorites. It's a lot lighter than traditional kale chips that are loaded with nuts/seeds and has an almost Asian flavor to it. After you try the recipe, feel free to experiment and alter the measurements. I like a lot of flavor so sometimes I will add more tamari, lime juice, and spices. Enjoy and let us know what you think!
The Original Kale Chips
Ready in 8-10 hours
Servings around 4
- 10 oz curly kale
- ¼ cup diced onion
- ½ cup olive oil
- 2-4 tbsp tamari
- ½ lime, juiced
- 2 tsp spirulina
- ½ tsp garlic powder
- ½ tsp ginger powder
- Place diced onion in a small bowl with the 2-4 tbsp of tamari. Let it sit there to soak while you get the rest of the ingredients ready.
- Wash and rinse kale thoroughly then set in a large mixing bowl.
- Pour olive oil and lime juice onto the kale then mix thoroughly with your hands until the kale is evenly coated.
- Place the marinated onion, spirulina, garlic powder, and onion powder on the kale and mix the kale again with your hands until everything is well coated.
- Transfer the kale evenly onto a dehydrator tray and place it in your dehydrator at 118 degrees Fahrenheit for 8-12 hours or until dried to your liking.
- Eat right away and store the leftovers in an airtight container.