And so, Kale week continues! We started this event with a fun recipe for Sweet Onion Balsamic dried Kale Chips, and then I shared a review for pre-made kale chips, in case you didn’t want to bother making your own. And now, to wrap things up, I’m including a Tahini un-cheese, nut-free Kale Chip Recipe for you to enjoy. I’m also hosting a fun Mr. Linky with links to other Gluten-free kale recipes. To join, just click the link at the bottom of this post. Rules? Where we’re going we don’t need rules- except, well, you have to link a kale RECIPE* and add a link to this post on YOUR post. So I guess there are rules. Oops. Maybe I need to pick my quotations more carefully.
Ok, you got me. I’m a rule-girl, but only because I want this post and Mr. Linky to celebrate the joy that is kale. Old posts are ok, and multiple posts are ok; just add a link to this post to your post!
*No reviews or unrelated links please. If you have a kale product review comment on my Kale chip post and I’ll add you.
Speaking of kale, one of my favorite ways to prepare it is in the dehydrator. People ask me all the time which dehydrator I use. Let me introduce you to my friend, Mr. Nesco.**
I have the Nesco 700-Watt Round Food Dehydrator. The DH bought it for me for my birthday two years ago, as we were expecting Baby Yum. Shortly thereafter we moved and then had Baby Yum and I was far too busy and, I might add, intimidated by said device, to use it. It lived in our storage shed for quite some time, nestled in with our suitcases and holiday decorations. Oops. The DH was not happy with me, to say the least. I knew I would use it someday, though. I just needed to get over my reluctance to read the manual and figure out how the thing worked. But when I finally did get the courage to use the thing (two years later), I couldn’t figure out what had taken me so long. The dehydrator couldn’t be simpler. You pick your dehydrating temperature, put your food in the racks and plug it in. Take food out when it has achieved the desired texture. Cleaning the racks is a bit of a pain. My dishwasher is always far too busy to use for dehydrator racks, so I have to do them by hand, which I hate. I don’t trust my sink to be clean enough for food that won’t be superheated, so I take them to our shower and hose them down there. Not ideal. I’m thinking of having the DH put in an additional utility sink in our garage where I can do special hand wash. Now that would be useful.
So, I have the round Nesco and like it. But, truth be told, if I’d shopped a little later, I would have bought the Square-Shaped Nesco after it came out on Amazon. Square is a nicer shape for raw flatbreads, like you can make with recipes from the I am Grateful cookbook, and you can line it with parchment paper more easily. You can line the round one with parchment, but cutting it to shape is a nuisance. If you read the reviews on Amazon (click on the pictures of the respective dehydrator) people like the square one as much as (or more) than the round one. Both have very positive reviews, though. One more plus of the square dehydrator is that you can get more on the square trays than the round trays. *yippee* Unfortunately I guess I’ll be using a round one until it bites the dust. Guess I’ll have to use it a lot to speed up the process!
**I didn’t get anything free for writing this, more’s the pity. I just thought I’d talk about it here rather than trying to cram a good response in 140 characters on Twitter. ;)
I shared this post with Gluten-free Wednesday.
Gluten-free Kale Recipe Carnival:
Tahini un-cheesey Dehydrated Kale Chip Recipe
1/2 large bunch of kale or 1 small bunch of kale, deveined.
Special equipment: dehydrator, food processor or sturdy blender
Rinse your kale and then spin dry in a salad spinner or press dry between clean towels.
Combine sauce ingredients in a food processor or blender and combine until everything is smooth. Add water as needed so that the sauce can be drizzled or poured.
Put your kale leaves in a medium or large bowl and drizzle with the sauce, massaging into the leaves. Put the seasoned kale on two or three racks of a dehydrator and dehydrate at 115F for around four hours or until you have completely dry, crunchy chips.