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the sidebar » Blog Archive » Recipe: Kale Crisps And Toasted Almond
Recipe: Kale Crisps And Toasted Almond
By Leanda Quinquet
Thursday, April 15th, 2010

I ‘m on a 21 day detox and was looking for an alternative to chips for me to snack on when I get savoury cravings. I saw kale chips in the store, but they cost an arm and a leg, super expensive for a really tiny bag, so I decided to make my own.

I found a kale crisp recipe online and it called for a dehydrator sheet. I don’t have one; I didn’t have a few of the other ingredients listed either, but I did have a bunch of kale and a few tasty seasonings so I decided to whip up my own version and what a success it was!

Kale is a wonder vegetable. In plants there are over 100 different glucosinolates, Kale contains 10-15 glucosinolates, these are what cause the bitter flavour in the vegetable. They work to activate detoxifying enzymes in the liver and help neutralize potentially carcinogenic substances, enabling us to clear them from our bodies more quickly.

Kale is also chockfull of nutrients (over 80), including substantial amounts of Vitamins C and B, calcium and iron. It’s delicious boiled, stir-fried and steamed. I put a handful of it in a golden veggie soup the other day and it brought the soup a lovely astringent earthy flavour.

These crisps are delicious!

Great as a snack between meals, as a topping on salads, on pizza or sprinkled on hearty cream based soups. They’re also very easy to make.


Half a bunch of kale washed and chopped finely

2 cloves of garlic grated

2 tbsp of extra virgin olive oil

1 tbsp of flax seeds

1/3 cup of blanched almonds

2 tbsp of sunflower seeds

1 pinch of sea salt

Sprinkle of red pepper flakes

Generous amount of black pepper


Pre-heat oven to 225°

Line a large baking tray with foil and place a wire baking rack over the foil.

In a big bowl mix the kale with olive oil and garlic, stir in flax seeds, almonds, sunflower seeds, salt and pepper; make sure all the kale is coated with the oil.

Next pour the kale mixture onto the wire rack and gently spread evenly, don’t worry if the nuts and seeds fall through to the foil they will bake just fine where they fall.

Place tray in the oven, on the top rack and bake for 45mins – 1 hour. Check every 20 minutes to monitor how crispy the Kale is becoming as oven temperatures vary.

Once the Kale has fully dehydrated remove tray from oven and let cool for at least 20 mins. Then lift the wire rack and gently scrape the mixture (which will have greatly reduced in size) onto the foil. Once the Kale crisps have fully cooled you can fold the foil in half and slide them into an airtight container… Delish!

Leanda is a writer based in Toronto. For the past 13 years she has hosted & produced music radio shows, managed bands & worked in online music PR. She now runs a music site & also writes for music & culture magazine `Relevant BCN`. Read more of her writing here - http://www.bloggertronix.com

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