You know how certain situations just feel as if they’ve been that way forever? I mean, I can’t even recall what our lives were like before we had Elsie and Chaser. The first time I visited New York City, I felt totally at home, and knew I’d be back often. With some of my blogging friends, it was as if we’d known each other all our lives, right from that first email exchange. And of course, with all the book buzz that’s gone on in the past week, it already feels as if my cookbook has been around forever!
Well, it was the same with me and the HH. After we’d been dating for what felt like a long time, we decided to move in together. The HH packed up his belongings in huge cardboard boxes, hired a moving truck and made the arrangements to move in to my place on Friday afternoon. The plan was to unload his things while I was teaching at the college, then head over to the storage facility to house the remainder of his belongings that weren’t coming with him. I left work early that day to help with the unpacking. As I drove up the street and spied the empty driveway, I thought, “Ah, well, he’s not here yet.” In fact, he’d already been and gone, and was on his way to the storage locker. I unlocked the door and swung it open to see the my living room piled high with boxes, milk cartons of record albums, stereo equipment, rolled rugs and multiple suitcases that all hadn’t been there that morning, and my knees just about buckled. “Ohmygod,” I thought, “WHAT HAVE I DONE?!!”
Well, I’m happy to say that it took only until the following morning for us to ease into a routine that has, pretty much, stayed with us to this day. With the HH, there was no “adjustment period”–it just worked from Day One, and I felt as if we’d been sharing our space forever (that was sorta how I knew he was “the one”).**
It’s the same with some foods you introduce into your diet, isn’t it? I mean, chia seeds are just there, as if they’ve always been. Who can imagine life without green smoothies any more? Even though I never ate coconut oil (well, not intentionally) until my 40s, it’s now a staple in my diet that seems as if it’s been established for decades.
And kale chips? Well, kale chips just eased into my life without any fanfare, sort of the way the HH and I moved in together. No drama; and within a few bites, I knew they were going to be part of my culinary repertoire pretty much forever.
Oh, hang on a sec.
Did I just compare the person I love most in the world to. . . kale chips?
Why yes, I suppose I did. But really, kale chips are pretty lovable, aren’t they?
I don’t remember the first time I ate kale chips; I just know that I loved them. I’ve been spoiled by the amazing products available here in health food stores, so for a long time, I had no desire to make my own. But then. . .
This happened.
Yes, my friends, these are BBQ kale chips that you can make in an oven, even if you don’t have a dehydrator. They are crispy and crunchy and frilly and fill your mouth with little fireworks of spice and smoke and a slight sweetness. They’re anti-candida diet friendly. They are made from kale, one of the healthiest foods on earth. And man, are they delicious.
I hope you give these a try. They’re a great way to encourage people who are otherwise green-phobic to try some leafy greens. And if you’re like me and already like kale on its own, they’re a great way to eat, oh, an entire head of kale in one day.
Before you know it, you’ll feel as if they’ve always been there for you.
**Yes, you have my permission to groan.
Easy Oven-Dried BBQ Kale Chips
The beauty of this recipe is that you mix it up in 5 minutes, then bake it for hours–while you go off and do other things. The chips never become too hot in the oven, so it’s easy to “taste test” as you go along to ensure they’re crispy enough.
2 small heads kale (or one very large head), stems removed, washed and dried (don’t chop the leaves)
1 cup (160 g) raw cashews
1 large clove garlic, chopped
1 tsp (5 ml) smoked paprika
2 Tbsp (30 ml) Bragg’s aminos, wheat-free tamari or soy sauce (use 1 Tbsp coconut aminos for soy-free)
1 small sweet red pepper, cored and cut in chunks
1 cup (240 ml) grape tomatoes or chopped tomato
1/2 to 3/4 cup (120-180 ml) water, as needed
3-5 drops plain liquid stevia, optional
Preheat oven to 160 F (70 C). If you have a convection oven, put it on the convection setting. Line 2 cookie sheets with parchment paper.
Place the kale in a very large bowl (if you have too much kale, divide it in half and coat one half at a time).
In a high-powered blender, combine the remaining ingredients and blend until smooth. The mixture should be thick and just pourable (but not as loose as soup or juice). Pour the mixture over the kale (if you split the kale in two, use only half the mixture for the first batch, then pour the second half over the rest of the kale later). Using clean hands, toss the kale in the mixture until the kale is evenly coated. Carefully place the leaves on the parchment, trying to keep it in a single layer if possible.
Bake for one hour, then check the kale. If the tops are mostly dry, gently flip each leaf over to expose the moist underside; bake another hour and check again. At this point, some of the smaller or flatter leaves will be totally dry and crisp. Simply remove those to a clean bowl or container (try not to eat most of them, as I did). Continue to bake the remaining leaves until they are all completely dry and crisp, another 1-2 hours. Allow the chips to cool and then store in an airtight container at room temperature. Makes about 8 normal-person servings (or 3 of my servings).
NOTE: If you have a dehydrator, you may of course prepare the chips in it. Dehydrate until dry and crisp (most kale chip recipes suggest 6-9 hours at 115F/46C).
Suitable for: ACD Stage 2 and beyond, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, vegan, low glycemic.
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This recipe is linked to Meatless Monday blog hop and Slightly Indulgent Tuesday.
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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
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Ricki, you have outdone yourself with these beauties! How simple, nutritious and perfectly easy! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. –Your friendly Southern California farmers at Cut ‘N Clean Greens
Thanks so much! Glad you like them. Feel free to use a photo from the post with a link to the recipe if you wish. I am off to check out your site! 🙂
I’ve never seen kale look so good! Just pinned 🙂
Aw, thanks, Alisa! It was hard to stop eating it (so I just didn’t stop–lol!!). 😉
Love your story Ricki and I also love to make kale chips. I really can’t wait to try this version! I miss BBQ and I will be trying this on or in several other items too!
Yay! Let me know what you think if you do give it a try! 🙂
Looks great, Ricki! I just posted how kale chips are so easy to make and then saw your recipe. Can’t wait til I can be on Stage 2 so I can do your version! Sounds yummy!
Andrea, if you’re really impatient, you can try subbing hemp seeds or other nuts (like almonds) instead of the cashews. It won’t be identical, but will still be delish!
Thanks so much for the tip, Ricki! I may just do that! 🙂
How am I two days behind on this recipe?! Must make ASAP. 🙂
Ha ha! I WISH I were only two days behind–LOL! Thanks, Hallie! 😀
Okay, okay!!! You’ve convinced me to make kale chips again! It’s been a loong time. But I remember my kids LOVING them. BBQ is my fave!!! Great recipe, Ricki.
I hope you try them, Amber! They are really yummy –and so easy. 🙂
I love kale chips! I always make them because they are a lot less expensive. I can’t wait to make these smoky bbq ones though. Yummers!
They were totally addictive. . . hope you enjoy!
I love this story 🙂 I totally get you when you compare your love to your love of kale chips! And I’m looking forward to playing with the flavors of my future kale chips as well! Thanks for posting this ..
Also, I found you from Gena at Choosing Raw and I’m so glad I did 🙂
HI Marquis–thanks so much for stopping by, and for your comment! And thanks to Gena, too. 😀 Glad I’m not the only one with a supernatural love of kale chips!! 😉
What a fantastic recipe! I’ve never made anything quite like this ever before. I think they might be a good way to encourage my son to eat his greens! Thanks so much 🙂
Thanks so much, Lizzy! I’m thrilled that you like them! And thanks for stopping by to let me know! 🙂
Love your story! 🙂 That is so sweet. My partner and I are moving in together in a couple months, and I’ve been pretty nervous. It’s nice to hear about a success story like yours.
And the chips look amazing! I’m hosting my birthday party soon, and I’d love to serve these as treats for everyone, even my fast-food friends. 🙂 Yay, kale!
What a great idea to use these as party treats! Congrats on moving in together! I have to say that in our case, the ease of transition was really all due to the HH being SO easy-going and tolerant of my (many) quirks and fears. 😉 If I had to do it again today, I think I’d try to be much more relaxed about all the little things (I mean, really, does it matter which way the toilet paper rolls out of the roll? Or if the toothpaste is missing its cap overnight? etc!). 😀
That is a great point. We’re both laid back, but I’ll doubly keep that in mind when move-in comes! 🙂
I should make these. I have tried a bunch of kale chips and really most are quite grassy and hubbs doesnt even go near them. He loves Kale in other ways. 🙂
I hope you try them, Richa! I don’t find them grassy at all. . . but my hubby isn’t a fan of kale chips in general, so who knows? 😉
AWESOMEsauce! Kale chips have been one of those “love em but haven’t gotten around to home-making them yet” foods for me, but I’m pretty sure I have to do it, now. These look de-li-cious.
I hope you love them like I do, Shayna! (Then again, I *really* love kale chips!). 😉