Nutripower kale chips with seedy gomasio & nori.

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breakfast+snacks / recipes / side dishes+dressings / gluten free / vegan / vegano

Here is another version of making super nutritious kale chips. It is also a good way to share the idea of making gomasio with different seeds, and therefore lift the nutricional profile buy adding other vitamins like D from the sunflower seeds, or zinc from the pumpkin seeds. And by introducing nori we are adding minerals, so we can talk about super power detox kale chips! Yeah. You can make double batch of the gomasio and save it for sprinkling in any other dish. Remember to keep it in the fridge.

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I have a lot of kale in the garden and I have to admit that this is the only way my son and my husband will actually eat it. The other way is making pesto with it, making half kale and half basil. The good thing about those chips is that they are really addictive and any child that refuses to eat greens in any form, will definitely love them this way!

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Besides being a great snack, they make a great topping for a soup or salad enhancing the flavours, making a crunchy touch and adding  beautiful volume.

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I hope you like them as much as we do, and be aware not to leave the jar open too long or they will be gone really quickly !

 

Ingredients

seedy gomasio::::::::::::::::::::::::::::::::::

40 gr sunflower seeds

35 gr sesame seeds

20 gr pumpkin seeds

5 gr sea salt

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380 gr kale leaves

3 tbsp virgin olive oil

1 tbsp maple syrup

1/2 tsp tamari

1 tbsp water

1 tbsp grounded linseed

2 nori leaves

6 tbsp seedy gomasio

Instructions

  1. Slightly roast the seeds in a big pan by batches (one type of seeds, them the other...). Leave them to cool in a bowl.
  2. Ground the cooled seeds with the salt until you have almost a flour but not too much or you will have a butter. It is ok to see parts of the sesame seeds. Keep in a glass jar.
  3. Get two oven/dehydrator´s trays ready with parchment paper. If you use your oven you have two methods, either bake at 120ºC for an hour or at minimum temperature overnight.
  4. Take off the kale stems. Break with your hands the leaves and put them in a big bowl.
  5. With scissors cut the nori leaves into small pieces.
  6. In a small bowl mix the olive oil, maple syrup, tamari and water. Massage the kale for a minute with this liquid .
  7. Add the grounded linseeds, nori and 6 tbsp gomasio. Mix until well combined.
  8. Distribute the mixture over the trays and bake until crispy. It is very important that the leaves are not one over the other. If you use a dehydrator bake at 42/45ºº for six hours. The last hour I remove the baking sheets and leave them on the plastic racks to accelerate the drying process.
  9. When cooled keep them in well sealed crystal jars.
  10. Enjoy!

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