Recipe: Barbeque Kale Chips

Here is another delicious green leafy recipe to get you eating more greens and loving them too! There are so many ways to enjoy kale and other green leafy veggies. Kale chips are really crunchy and delicious and are a healthier alternative to potato chips. Try them and be amazed!

Here are some of my other Kale Chip recipes:

Kale Chips: Crispy Crunchy Greens

Spicy Kale Chips

Recipe: Barbeque Kale Chips

Ingredients:

• 1 big bunch of organic kale (or calvero nero)
• 1/2 red capsicum/bell pepper
• 2 roma tomatoes, sliced in half
• 3 garlic cloves, unpeeled
• 1 onion, cut in half and peel removed
• a dash of olive oil
• 2 tsp. sweet paprika powder
• 1/2 small red chilli (optional)
• 1 tsp. sea salt

How to:

1. Prepare the kale: Wash the kale and pat it dry. Then rip the leaves into chip-sized pieces away from the stem until you have ripped up the whole bunch of kale. Set the leaves aside.
2. Make the BBQ Sauce: Slice open the red capsicum and remove the seeds. Place half of the capsicum facing down in a baking tray along with the sliced roma tomatoes, onion and garlic cloves. Drizzle with a bit of olive oil. Bake in the oven for 20-30 minutes at around 180 degrees C or until they have roasted. After they are roasted, take all of these ingredients out of the baking tray, discarding any water that has come out of the veggies. Add the roasted capsicum, tomatoes and onions to a blender. Peel the garlic and add it to the blender along with the  sweet paprika powder, Worcester sauce and red chilli if using. Blend these ingredients until you have a smooth paste. Leave the paste to cool.
3. Make the BBQ Kale Chips: When the paste is cool, Pour it over the kale pieces. Make sure each kale piece is covered by the roasted veggie paste. Bake or dehydrate the kale (see instructions below).

To bake in an oven: Place the kale chips on a coconut oil greased baking tray. Bake at 180 degrees C (fan-forced) or until crispy and crunchy.

To dehydrate in a dehydrator: Place the kale chips on a dehydrator tray and dehydrate at 45 degrees C/115 degrees F for 6 hours or until crispy and crunchy.

Michelle

© Copyright: 2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. See the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

Michelle

Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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