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Meghan Telpner Headshot

A Zing in Your Step and Your Kale Chips

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One of my fave ways to keep the blood flowing is with a little spice. I like the kind of spice that brings out the flavour in food instead of scalding your tongue and making you sweat like a two-ton turkey in a Georgian heat wave. And my secret weapon is a little zinged-up, cold-pressed olive oil.

This goodness is so easy to make!

Make Your Own Chili Oil

  • Crush 3-4 dried chili peppers and add to 1/2 litre mason jar.
  • Fill with cold-pressed olive oil.
  • Store in a cool dark place for four to six weeks, shaking once/week.

The longer you store it, the hotter it will be. I did see several recipes that involve cooking the oil, but for health benefits, I like to keep it raw. Add this to salad dressings, marinades or drizzle over your fave gluten-free pizza.

And if you're feeling bunged up, a tablespoon or three of this magic will get all moving well. Very well!

What was my latest chili inspired creation? These! Chili Spiced Cheeseless Cheesy Kale Chips.

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Spicy Nacho Cheeseless Cheesy Kale Chips

Ingredients (4 servings)

  • 1 Head of Kale
  • 2 Tbs apple cider vinegar
  • 1/2 cup raw cashews
  • Pinch of sea salt
  • 2 Tbs chili oil or cayenne to taste
  • 2 Tbs water (or 1/4 cup if using chili oil)

Instructions

  • Place all marinade ingredients in a blender or food processor and process until smooth.
  • Add water as needed just in order to blend. Remember, you will be drying this out again after so you want to avoid doing this as much as you can.
  • With your hands, mix the kale together the marinade, massaging gently.
  • Transfer to dehydrator rack or parchment-lined baking sheet
  • Stick in your dehydrator on medium-high setting or in your oven on its lowest temperature with the oven door left slightly open
  • In the dehydrator it will take about four to five hours for them to reach the perfect crunchiness. Drying times will vary in an oven.

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