Lime & Jalapeno Kale chips!

Kale is one of my favorite greens. Versatile and delicious this hearty vegetable is always in my refridgerator.  Nutritionally kale is fantastic!  Part of the cruciferous family (broccoli, cabbage etc) it contains indol-3-carbinol and sulforaphane, both compounds that help  block the growth of cancer cells.  Kale is also reasonably high in calcium, vitamins A, K, C and anti-oxidants like lutein and zeaxanthin.  Enjoy kale with a healthy fat like coconut, olive oil or butter.

I use kale in soups, stews, steamed on its own as a salad and in the ultimate snack - kale chips
While there are many recipes for kale chips this is one variation that my family loves. 

Lime & Jalapeno Kale Chips

2 bunch of kale, washed, dried and torn off stalk into bite sized pieces.

3 Tbsp tahini

Juice and zest of 1 lime
1 Jalapeno Pepper

1/2 Red pepper
1 clove garlic

1 tsp sea salt

Method

Preheat oven to the lowest possible temperature. Alternativley you can use a dehydrator.

Place kale in a large mixing bowl.
Place all other ingredients into a food processor and blend until smooth
Pour mixture over kale and massage into kale . Make sure it is distributed evenly.

Place Kale on a cookie sheet in one layer (you may need two cookie sheets)
Place in oven and let dehydrate slowly, stir occasionally.
Cook until crispy about 2 hours.

Note: Cooking time will vary depending on how much kale is in your bunch and what the lowest temperature setting is on your oven. Kale should be crispy and dry. Store in an air tight container.

Image by bee wolf ray via Flickr