What happens when my favorite spice meets my favorite green vegetable meets my favorite snack food? Major munchy madness in the form of Tomato-Chipotle Kale Chips. Mmmmmmm.
Chipotle is simply a smoked jalepeño. But to leave it at that is to deny the layers of complexity that this seasoning imparts to a dish. It’s got heat, yes, and of course it’s got smokiness. But it’s also got this earthy depth of flavor that elevates everything it touches to sublime savoriness.
In America you can often find it canned it adobo. If you’re using this version, trust me: a little goes a long way. Here in Australia I have only managed to locate the dried variety, which I grind in a coffee grinder and keep on hand in a little jar to add to, well, everything. (If you’re looking for chipotle in Melbourne, try Casa Iberica on Johnston St. in Fitzroy – it’s a virtual treasure trove of all things Spanish and Mexican, and I come out laden with exotic goodies every time I visit. In true Melbourne style, it’s also covered with some groovy graffiti.) I’ve been obsessed with the kale-chipotle combo ever since I came across it Raw Chef Russell James’ excellent salad, but it was only recently that it occurred to me to use it to season kale chips. Brilliant thinking.
If you’ve never had kale chips, you’re in a for a treat. A high-fiber treat, to boot! Kale is such an amazing, nutrient dense food, so how fantastic is it that the wonder green can be seasoned and dehydrated to make a fantastically satisfying snack? Bet you thought you had to give up chips to be healthy. The sensation of these is actually somewhere between a chip (or crisp to you anglophiles) and popcorn – light, crunchy, salty, and otherwise fantastic. If you don’t have a dehydrator, just cook these chips in your oven on the lowest possible heat, and keep an eye on them so you don’t burn them – I’m guessing maybe 30 minutes will be enough?
Kale chips can be seasoned pretty much any way you can imagine. Share your favorite flavors and recipes below!
Tomato-Chipotle Kale Chips
- 1 dried chipotle chili, ground to a powder (or 1 tsp chipotle powder)
- 2 cloves garlic
- 1 1/2 tsp sea or himalayan salt
- 3 tomatoes, cut into rough chunks
- 2 Tbsp olive oil
- 2 bunches of kale
First remove the kale from the stalks by gripping the top of the greens and tearing the leaves away from the stalks in a downward motion. Tear the kale leaves into small pieces. Rinse and pat dry.
In a food processor, combine the ground chipotle, garlic, salt, tomatoes and olive oil and whir until smooth. Combine the kale and sauce in a large bowl and toss to coat thoroughly – I like to use my hands for this.
Arrange the kale on dehydrator screens and dehydrate at 115 F (45 C) for 20 to 24 hours – until totally dry and crispy. *Don’t be put off if you haven’t got a dehydrator – these will still be super yummy and healthy if you bake them at your oven’s lowest temperature – but obviously it will take much less time, so keep an eye on them.* Try not to eat the entire batch right away! (But if you do don’t worry – you just ate a whole bunch of kale, you’re going to live forever!)
