Thai Un-peanut sauce Kale Chip Recipe and menu

This week we’ve had a lot of kale at the House of Yum. I called this kale week. It might have been more accurate to call it kale chip week, as every single recipe I’ve shared for kale has involved my beloved Mr. Nesco and, well, turning kale into dehydrated raw foods chips. I made balsamic sweet onion kale chips, tahini un-cheesy kale chips, and now, thai un-peanut almond kale chips. I didn’t mean to; it just happened that every time I had a bunch of kale in my hands my thoughts automatically turned to dehydrated chips. The last recipe came about when I planned to make Valerie’s Red Curry Thai Kale Chips, got as far as the almond butter when I found out I was out of curry sauce, and switched gears to follow up on an idea I had previously for a Thai “peanut-sauce” kale chip, sans peanut.

It is a good thing you are all more creative than I am, because my Kale Carnival turned out a bevy of glorious recipes, with only a small kale chip contingent. Rikki’s raw kale salad reminds me that kale can be good fresh, Cheryl’s Kale Pesto demonstrates that sometimes kale can be wonderful when you don’t even recognize it, while Wendy’s Kale and Potato Cakes shows us how comforting kale can be in a family friendly dish.

I’m inspired, and sad to say goodbye to kale as the week draws to a close. I don’t think I’ll ever have a problem finding a new way to make kale, thanks to all of these entries and ideas. The linky will be up for at least 5 more days, so I welcome you to join in and add your favorite kale recipe to the carnival. I might just have to have another one of these ingredient carnivals soon!

Speaking of ingredients, I thought I’d share a quick menu.
Monday: American Vegan
Alisa’s Orange “Cheesy” Sauce with steamed broccoli and gluten-free pasta

Tuesday: Indian
Cauliflower Pilaf
Okra Supreme

Wednesday: Japanese Fusion
Slightly Spicy Tofu-Avocado Sushi Rolls

Friday: Italian
Alisa’s Go Dairy Free Eggplant un-cheesy parmesan
Gluten-free Flatbread

Baked Good: Chocolate Surprise

Shared with Org Junkie and In My Box and Slightly Indulgent Tuesday

When I shared this kale chip with my Dad, who last wrinkled his nose in dismay at “dried leaves” from the oven, he took one, tasted it, and got a twinkle in his eye. Then he grabbed another handful. That says it all, I think.

Almond Butter Sauce Kale Chip Recipe
Ingredients
1 very large bunch of kale (or 1 1/2 small bunches), deveined

1/2 cup raw almond butter (scant)
juice from 1 lime (2 tbsp.)
1/4 onion, ground in food processor
1 tbsp. finely grated ginger
1 tsp. maple syrup
1/2 tsp chili sauce
1/2 of one zucchini, finely grated

Directions
Combine ingredients for sauce, put clean and spun dry kale in a large bowl, massage sauce into leaves and dehydrate on 115f for 6+ hours or longer until leaves are dry and crunchy. The curlier the leaves, the longer you will have to dehydrate.
Notes
Use any leftover sauce for dressing.

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9 Responses to “Thai Un-peanut sauce Kale Chip Recipe and menu”

  1. I didn’t think to dehydrate kale before….I will definitely be trying this out.

  2. What a fantastic idea. I am so trying that – I too share the kale chips obsession. Ricki’s raw kale salad with almond butter is scrumptious too btw. It was a good reminder that kale is good as salad, but then I went and dehydrated the leftovers and found yet another way to make kale chips :)

  3. My kids and I were rocking out to the onion balsamic kale chips last weekend. Loved them! Can’t wait to try the other versions. They were so good and super easy for my kids to make themselves. Thanks so much for sharing!

  4. Oh man, I need to get a dehydrator! The idea of making my own veggie chips just sounds so awesome.

    Hope you like the cheesy sauce :)

  5. [...] Sea of Book of Yum is having a kale week. I’m so there, Sea. Kale Week is like a mandated holiday around my house that is celebrated as often as possible! She’s been experimenting with creatively seasoned dehydrated kale chips of all kinds, and is even hosting a linky roundup to gather kale recipes from all of us to share. My dehydrator is an MYO tool I’ve been dying to try but haven’t managed to, yet, so all this amazing kale chippery from Sea is providing serious inspiration. In addition to all the snacky goodness, Sea has another fantastic, international menu planned, with “cheesy” broccoli and pasta, Indian cauliflower and okra, tofu-avocado sushi rolls, and something dreamily called “chocolate surprise.” Every time I read her menus I want to move in next door and “just happen” to show up for dinner every night! (Ah, blog-fan-love through stalkerdom, how sweet.) [...]

  6. Hi Sea,

    Sorry it took so long for me to add you to the round-up. A friend has had my computer for the last couple of days. You’re up there, now, though!

    Your menu plan sounds phenomenal as always this week. And all your kale chip adventures have me totally inspired to lug out my never-used dehydrator!

  7. This sounds like a great idea for kids, something that is similarly textured to their fave chips, but at the same time, a million times healthier than junk foods. Will definitely make this at home tonight.

  8. I’ve got a batch of kale chips in my brand-spanking new dehydrator right now. I saved the smallest pieces to add to my smoothy so I will get some of it in my diet fresh as well. Go kale!

  9. [...] to try?  The big round up of kale love on Book of Yum:  Almond Butter Sauce Kale Chips, Vegan Un-Cheese Tahini Kale Chips, and Raw Balsamic Onion Kale Chips (yes, please!).  I [...]

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