Kale Corn Chips
Another favorite snack food of mine is chips, specifically corn chips. I truly enjoy making and eating corn chips. Raw or cooked, it’s my favorite salty treat. When creating this next recipe, I wanted to pair my favorite corn chip with one of my favorite greens, kale. This recipe worked perfectly! The flavors matched well, and the texture was perfect. You can eat these chips plain or with your favorite hummus dip or sauce. Hope you enjoy it!
1 large bunch of kale, stems removed (about 6-8 leaves)
4 cups corn kernels (you can use organic frozen corn)
2 ½ cups filtered water
1 cup flax seed (ground to a powder)
¼ cup hemp seeds
1 ½ tsp sea salt
garlic powder to taste
chili spices (I used Tajin) to taste
water as needed
Combine all ingredients in a food processor except flax and hemp, and blend till smooth. Add in remaining ingredients and process till well combined. Split mixture evenly and spread over two dehydrator trays. Dry on 105 F degrees for about 5 hours, flip and dry on mesh screens for an additional 5 to 6 hours until dry. Store in air tight container or bag for up 1 to 2 weeks depending upon dryness.
Unlike plain raw corn chips, where the corn flavor is favored over the additional spices, I recommend that you go slightly heavy on the spices as the dried kale flavor can be strong. Each person has their preference, so it’s always good to taste the raw before the dry, and adjust the flavor accordingly.
For a crispier chip dry an additional 2 to 3 hours.