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As a daughter, granddaughter (still...at my age!), wife, mom, grammy, lover of God and life, it has become my mission in life to encourage others. The purpose of this blog is to introduce the reader to the sustainable life through organic recipes, gardening tips, cleaning and organizing methods, Spiritual help, and anything else which may encourage you in your journey to wholeness--body, soul, and spirit.

Wednesday, April 11, 2012

"Try them, you'll like them" Kale Chips!


YAAAAYYYY!!!!  Kale chips!  Grammy made kale chips!  Believe it or not, this was ACTUALLY the scene in my house when I made these the night before Easter.  My grandchildren LOVE these.  I like them better than just about any other snack food, and find them extremely satisfying.  We had company that night, and the kids visiting liked them.  Packed with Vitamin A, Vitamin C, and Potassium, these are super-nutritious snacks.  The only negative is that they are high in sodium, but if you reduce the Tamari and/or substitute low sodium soy sauce, you can reduce the amount of sodium in the recipe.

All I can say is...like the old Alka-Selzer commercial, "Try it, you'll like it!"  (but without the heartburn!).

Oriental Kale Chips

 These chips are an original recipe, and have a wonderful oriental smoky flavor which is very addicting!  The plus is that kale is a super nutritious food which contains tons of antioxidants—it is one of my favorite go-to foods for snacking…just try them!  (Of course, I use organic ingredients!)

2 bunches of Kale
1 T Dark Sesame Oil
3 T Tamari Sauce

1 T Balsamic Vinegar
½ c (or more) Sesame Seeds
(Optional:  add some Red Thai Curry for a little heat)

Directions
Preheat oven to 250 degrees.  Oil 2-4 large baking sheets.  Wash and dry kale.  Cut stems off kale.  Mix together Sesame oil, tamari sauce, Balsamic, and sesame seeds in a very large bowl.  Sesame seeds should make a paste, add more seeds if mixture is not “pasty” enough.  Mash kale leaves into sesame mixture so that the sesame seeds coat the leaves, then lay leaves in a single layer on the baking sheets.  Bake for 20-40 minutes, flipping the leaves every 10 minutes, until dry and crisp, be careful not to burn them.  Store in an airtight container until ready to serve.

Nutrition Information

10 Servings
 Amount Per Serving
  Calories         67.4
  Total Fat        5.1 g
              Saturated Fat            0.7 g
              Polyunsaturated Fat 2.2 g
              Monounsaturated Fat 1.9 g
  Cholesterol    0.0 mg
  Sodium          311.4 mg
  Potassium      134.1 mg
  Total Carbohydrate   4.2 g
              Dietary Fiber 1.7 g
              Sugars           0.5 g
  Protein           2.6 g
  Vitamin A     106.3 %
  Vitamin B-12 0.0 %
  Vitamin B-6 6.1 %
  Vitamin C     26.7 %
  Vitamin D     0.0 %
  Vitamin E      2.7 %
  Calcium         9.9 %
  Copper          18.1 %
  Folate            3.3 %
  Iron               8.5 %
  Magnesium    8.6 %
  Manganese    18.3 %
  Niacin            3.7 %
  Pantothenic Acid     0.4 %
  Phosphorus   6.3 %
  Riboflavin     3.1 %
  Selenium       1.1 %
  Thiamin         5.4 %
  Zinc               4.5 %

1 comment:

  1. In the interest of full disclosure, I should probably mention that my parents thought the chips were a bit too salty! If I bring them to Mom and Dad's house again, it will definitely be with the low sodium soy sauce...and maybe a smaller proportion of it.

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