Zesty Nacho Kale Chips

Every once in a while you find a new food that you fall in love with. Now I'm no stranger to kale, but I wanted to express how much I really do love this leafy green veggie. I bet you can probably tell... I just couldn't stop myself from taking pictures. I think I had something like 40 photos to sort through once I uploaded everything. It was way too hard to choose my favourites for this post! 

So today we're talking kale... and kale chips!

It may look scary to some but it just needs a little tender love and care. My usual way to enjoy it is in a salad raw, massaged with a tiny bit of extra virgin olive oil, some fresh lemon juice, and sometimes a sprinkle of sea salt. So simple and fresh. 

Then I finally tried making kale chips. Yummy! 

I don't know why it took me so long to make these. The only thing that's annoying is they don't store very well. That is if they last long enough. They basically need to be eaten the same day as baking (no problem there ;). Whatever you do don't store them in a plastic bag unless you have the paitience to re-crisp them in the oven for 5 minutes the next day. If you go this route just spread them out on a baking sheet and bake at 300F. They'll crisp up once you remove them and they start to cool. You could also you a toaster oven if you have one.

Seriously. If you ever find yourself craving potato chips, try making these nutritious chips as a healthy alternative instead.

These kale chips are very reminiscent of Doritos! Only 100% better for you and nutritious.

Kale for life!

Zesty Nacho Kale Chips

by Jennifer Trennum

Prep Time: 5 minutes

Cook Time: 22 minutes

Keywords: food processor bake appetizer snack side lunch gluten-free grain-free nut-free soy-free sugar-free vegan vegetarian herbs kale tahini

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Ingredients (serves 4)

• 1 large bunch of kale
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 1/4 cup nutritional yeast
• 1 tsp cumin
• 1/4 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp roasted garlic powder
• 1/2 tsp sea salt

Instructions

Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.

Remove the leaves from the stems of the kale and roughly tear the leaves into large pieces. Thoroughly dry the kale leaves using a salad spinner and place them in a large bowl. Set aside.

Add the tahini, lemon juice, nutritional yeast, cumin, paprika, roasted garilc powder, and sea salt to the bowl of a food processor. Process until smooth, stopping to scrape down the sides as necessary.

Pour sauce over kale and mix until evenly coated. Don't be afraid to get in there with your hands and massage the sauce into the kale.

Spread the kale out evenly onto the prepared baking sheet into a single layer; be sure not to overcrowd.

Bake for 10 minutes, rotate the pan, and bake for another 12 minutes more until the kale begins to crisp up.

Remove from oven and let the chips cool slightly before enjoying.

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My Favourite Homemade Hummus

I've had hummus on the brain for a while now. It's a healthy, delicious dip that whips together in no time. Personally I think homemade just tastes so much better when comapared to the store bought variety. Plus you can control exactly what goes into your hummus and I like having control of how much salt goes into my recipes. I mean have you ever read the nutrition label or ingredient list on some of the store bought ones before? So much sodium! And you'll notice that many of them include unhealthy oils in their ingredients...like canola oil. Yes it's low in saturated fats, but it's a genetically modified product that is highly refined and bleached using unsafe chemicals. It is certainly not a natural product. The body does not know how to digest such a thing. Anyways, I avoid canola oil like the plague.

Chickepeas are rich in protein, fiber, and Vitamin C. They also have a good dose of potassium and iron. Just one cup of canned unsalted chickpeas that has 11 grams of protein and 7 grams of fiber. Not that I suggest you sit down and eat a whole cup. He he.

Ok let's get back to that recipe.

I'm going to show you a neat little trick to help get your hummus nice and smooth. I like to start by whipping the tahini (sesame seed paste) with the lemon juice in a food processor until it's light and creamy, which takes about a minute or so. This really makes for a smooth hummus. From here you can then add the rest of the ingredients in and puree. Serve with a drizzle of olive oil on top and maybe a sprinkle of paprika and you've got yourself a great appetizer.

I'm adding this to my weekly meal plan as a dip for fresh cut veggies (cucumbers are my fave!). What a great snack!

So what's the low-down on this hummus?

• It's so very easy to make
• Very tasty
• Very healthy
• Makes a convenient snack to add to your lunch box
• It's high in fiber + protein

Hummus is always a welcome addition to my lunch box.

My Favourite Hummus

by Jennifer Trennum

Keywords: food processor appetizer dips, spreads snack gluten-free grain-free low-carb vegan vegetarian nut-free soy-free chickpeas

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Ingredients (2 cups)

• 1 19 ounce can unsalted chickpeas, drained and rinsed (I used PC's blue menu canned chickpeas)
• 1/3 cup tahini (sesame paste)
• 1/4 cup fresh lemon juice (approx. 2 lemons)
• 1/4 - 1/2 tsp sea salt
• 2 tbsp water
• 2 cloves garlic
• 1 tsp sweet chili sauce
• paprika for garnish
• a splash of olive oil

Instructions

In the bowl of your food processor, combine the tahini and lemon juice; process until creamy and whipped, about 1 minute. This helps make the end result nice and smooth.

Next, toss the drained chickpeas into your food processor along with the sea salt, garlic cloves, water, and sweet chili sauce. Purée until smooth and creamy.

Serve in a in bowl with a splash of olive oil and a sprinkle of paprika on top.

To Store

Keep hummus in an airtight container and refrigerate up to one week.

Notes

Start with 1/4 teaspoon of sea salt and taste/season as you go.

Nutritional Analysis

Nutrients per 2 tbsp: 65, Total Fat: 3g, Cholesterol: 0mg, Sodium: 30mg, Carbohydrates: 7g, Fiber: 3g, Sugar: 0g, Protein: 3g

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