Guest Blogger: Crazy Vegans – Spicy Crunchy Kale Chips

11 Jul

Matt Rudge and his wife Kim have been vegan for 18 months and counting. They created their blog Crazy Vegans to collect and share recipes as a result. Matt, being from Yorkshire, England has a quirky sense of humour as can be seen in his posts. Please welcome Matt and Kim!

Spicy Crunchy Raw Kale

The newest toy to arrive in the Crazy Vegans kitchen is a 5-tray Excalibur Food Dehydrator. We’d wanted one of these for a while – partly because it would increase the range of raw recipes available to us, and also because most of our favourite healthy snacks are dehydrated, but expensive. The principle behind the dehydrator is that it gently dries the food without raising the temperature above the critical 46 degrees Celsius (115 Fahrenheit) that causes the enzymes to begin breaking down. So the nutritional value of the food is maintained, but it can
add a bit of crunch and a “cooked” texture to fruit and vegetables.

Anyway, here’s a recipe for our current favourite snack – Spicy Crunchy Kale Chips.

You Will Need:

A head of organic Kale
Three tomatoes
Four cloves of garlic
One red chili
One cup of sun-dried tomatoes, soaked for half an hour
Two tablespoon Braggs Amino Acids
Three tablespoons Nama Shoyu
Two teaspoon Agave Nectar
Two teaspoon dried Basil
Two teaspoon Cayenne pepper
Two teaspoon Apple Cider Vinegar
Ground Black Pepper and Himalayan Pink Salt


Wash the kale and remove the stems. Tear into bitesize pieces, and set aside in a bowl.

Blend all of the other ingredients together in a food processor until you have a rough sauce – add a little water or extra virgin olive oil if you need to get the mixture moving. Pour the sauce over the kale. Now for the messy bit – massage the sauce into the kale leaves with your hands, until thoroughly coated. The vinegar should soften the kale fibres a bit, and allow the sauce to infuse. Leave the bowl for about 15 minutes to allow the sauce to soak in.

Put the kale onto the dehydrator trays, and dehydrate at 105 Fahrenheit (41 degrees Celsius) for about five hours, or until crispy.
Store them in an airtight container – if they last that long!!


One Response to “Guest Blogger: Crazy Vegans – Spicy Crunchy Kale Chips”

  1. Veganosaurus July 11, 2012 at 10:14 am #

    Yummmm! That sauce sounds slurpalucious.

    Just when the sunlight has reduced here due to the onset of monsoons, I’ve been discovering more and more dehydrating recipes online! Gaah! Can’t wait for the sun to start shining brightly again for long hours so I can sun dry these yummy things.

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