Salt is my weakness. If presented with a choice I’ll take a savory snack over a sweet one any day. I’m such a sucker for potato chips that I honestly try not to buy them because I know I will eat an entire bag in one sitting.
Lately, however I’ve been trying to feed this craving with something a bit more healthy.
Kale chips are quickly becoming a favourite snack around this house. They are easy to make, can be flavored just about any way you like, and last 3-4 if you store them well (and don’t eat them all.)
They can be a little time consuming to make but I always like to use my time in the kitchen as an opportunity to meditate.
In his book HOW TO EAT Zen master Thích Nhất Hạnh says:
“The kitchen can be a meditative practice space if we practice mindful awareness while we are cooking and cleaning there. We can set an intention to execute our tasks in a relaxed and serene way, following our breathing and keeping our concentration on what we are doing. If we are working with others, we may only need to exchange a few words about the work at hand.” How to Eat – Thích Nhất Hạnh
When I make these kale chips I work with intention, cultivating gratitude for the kale. I allow myself to feel grateful to the sun, because without it there would be no kale, and the rains and soil too, because without that, there would be kale. I allow myself to feel grateful to the farmers, and the produce drivers, and the grocery clerks, and the many people who worked to bring the kale to me. I give thanks to all who sustain me.
As I wash the kale I become deeply aware of water. I enter my heart and give thanks for access to clean water – something I sometimes take for granted.
When I make this recipe I dip my thumb and forefinger in a little oil and lightly massage the kale pieces, then sprinkle a little seasoning on each piece. I find this more effective than pouring oil into a bowl and mixing in the seasoning. When I mix my seasoning in a bowl I find some pieces become over seasoned while other hardly seem seasoned at all. This also helps me control how much oil I use.
As I massage the oil and seasoning into the kale I do so lovingly, offering my intentions of love, my intentions to nourish my family, my intentions to create harmony.
When I place the kale in the dehydrator I am given an opportunity to practice patience. I recognize that I have not yet seen the fruits of my labour. I enjoy this time of transition, recognizing it for what it is – the space between, in which becoming happens.
If we approach all cooking like this, our time in the kitchen becomes less of a chore and more of a joy.
Please enjoy this recipe for Kale Chips.
KALE CHIPS INGREDIENT LIST:
1 bunch of organic curly kale
2-3 tbsp of extra virgin olive oil (I used a tuscan herb infused oil from All of Oils)
1 tbsp sea salt
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/4 tbsp paprika
Remove the thick stems from the kale, and wash the leaves well. (Stalks can be saved and used in smoothies!) If you are using organic kale, or kale from the garden, be sure to wash it well, as it’s a favourite snack for aphids and they love to hide in the curly leaves.
Dry the cleaned kale very well – if the kale is wet the oil and seasoning wont stick to them.
Tear the kale into pieces slightly larger than potato chips (the chips will shrink as they dry, so if you tear them to small you’re going to very little snacks.
Dip your thumb and forefinger in a little oil and lightly massage the kale pieces, then sprinkle a little seasoning on each piece.
Place the kale leaves in a single layer on each tray of your dehydrator. Cover and turn on (my dehydrator does not have a heat setting, but if yours does 115 degrees should do it)
Dehydrate 4-5 hours or until kale is crisp to your liking.
Don’t forget, when we dehydrate food we take some of the prana out of it. Be sure to drink lots of water when eating dehydrated foods (this will ensure you don’t end up constipated!)
Store in an airtight container for 3-4 weeks.