Pad Thai Kale Chips

The first time I popped a kale chip into my mouth, I knew I’d found the perfect snack. These curly little green cuties were not only healthy, but also super high on the yum factor.  The biggest problem I found was the price. I bought a tiny bag for about $5 and knew the only way to eat these on a regular basis would be to make them myself.

I tried a recipe with olive oil and sea salt and one with some cashew past, baking the chips in the oven. They turned out OK, but certainly not the heaven I experienced with the pricey store-bought chips. If you do make yours in the oven, turn it down very low and leave them in until they are completely dry.

Hubby and I love to go garage “saleing” and low and behold, a couple weekends ago, we found a dehydrator for super cheap.  Not one of those fancy ones, but I knew it would be perfect for some kale chips and other vegan goodies. Amazing what the universe gives you when you put your wish list out there!

Armed with my “new” dehydrator, I began musing for a new recipe idea. I love the tangy, nutty flavor of Pad Thai – gluten free of course.  So… how could I duplicate that in a kale chip.  Well, this recipe turned out so good, we’ve already made another batch.  And it’s about gone.  I used a dried Asian pepper blend I found at an Asian market, but for the spiciness, crushed red pepper or even cayenne pepper will do the trick.  The photo below shows the chips at the beginnng of the drying phase.

Hope you enjoy these as much as we did!

Pad Thai Kale Chips

Pad Thai Kale Chips

1 large bunch of kale (I like the frilly kind – holds the flavor mix better)
1/4 cup peanut butter
1/8 cup lime juice
½ tsp finely crushed dried red peppers (makes medium spicy chips)
1/8 cup fresh cilantro
1/8 cup toasted sesame seeds
2 tsps Dr. Bragg’s Amino Acids or wheat free tamari sauce
1/8 cup crushed peanuts

Wash and pat or spin dry kale and tear into large chip size pieces

In food processor, blend peanut butter, lime juice, crushed red peppers, sesame seeds and cilantro into a paste

Gently stir and massage the paste onto the kale so it’s evenly spread.

Sprinkle crushed peanuts and stir gently into kale mixture.

Arrange kale chips on food processor trays and dehydrate for 8 hours or until completely dry.

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7 Responses to Pad Thai Kale Chips

  1. daigoumee says:

    My partner and I really enjoyed reading this blog post, I was just itching to know do you trade featured posts? I am always trying to find someone to make trades with and merely thought I would ask.

    • Janie says:

      I’m new to the whole blogging scene, so I guess it would depend on the post. Links to my posts are always welcome and if you have gluten-free or vegan posts that you think I might be interested in sharing with my readers, please pass them my way and thanks for reading!

  2. Thanks for an idea, you sparked at thought from a angle I hadn’t given thoguht to yet. Now lets see if I can do something with it.

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  5. is cool !!

  6. Pingback: Chili Lime Zucchini Chips | Gluten-Free Vegan Me

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