Receta Spicy BBQ Kale Chips
The Spicy BBQ Zucchini Chips were such a hit the other day, I used the same recipe on dino kale (Lacinato). AWESOME, although, very different texture from the zucchini chips. I personally prefer curly kale...either way, this recipe is a winner. It's VERY zippy, so tone down the red chili powder and cayenne, if you don't like spicy!
- Spicy BBQ Sauce Ingredients:
- 1 head kale (depending on size and how heavily you coat them)
- 1 cup filtered water
- 2 Tablespoons lemon juice
- 3 Tablespoons olive oil
- 2 Tablespoons sunflower seeds (soaked 2 hours) (optional)
- 4 sun dried tomato (soaked and chopped)
- 1 1/2 Tablespoons onion powder
- 2 Tablespoons maple syrup (or your favorite sweetener)
- 1 1/2 teaspoons cilantro, dried
- 1 teaspoon basil, dried
- 3/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon hot red chili powder (these are VERY spicy, or 1/4 teaspoon chili powder)
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne (eliminate if you want to cut down on spiciness or add more if you don't use red (hot) chili powder)
- *1/2 teaspoon liquid smoke (optional - but really gives the BBQ authentic flavor)
- Garnish with hemp seeds (optional)
*OPTION : Instead of liquid smoke - try using smoked paprika or smoked sun dried tomatoes. I don't know much about this product, but I've seen it used by Russell James and Matthew Kenney. I had it in my cabinet, and figured I'd try it. I'm going to look for smoked paprika which is probably a good option.
Directions:
1 - Add ingredients to blender and mix until sunflower seeds and tomatoes are completely processed. Scrape down sides of blender if needed, and continue to blend until well mixed.
2 - Wash and spin-dry kale, and break into large chip sized pieces, removing any thick stems.
3 - Massage BBQ Sauce onto both sides of kale leaves. Place on non-stick dehydrator tray and dehydrate 3 hours at 110 degrees F.
4 - Flip chips over onto mesh dehydrator tray.
5 - Continue to dehydrate 12-15 hours (depending on humidity), until dry and crunchy.