Happy Mother’s Day! Make these yummy chips for your mom, your family, friends, or yourself! They are super simple to make, very nutritious, and are delicious! Make a double batch because once you and your loved ones try them, they will be gone in a flash!
Many people make these in a food dehydrator. But if you don’t have one, you can easily make them in the oven. Here are my instructions for making them in the oven.
You will need either one bunch of kale or chard. If you use spinach you will need a bag or at least a couple pounds
2 Tablespoons organic, cold pressed, unrefined, extra virgin olive oil
1-2 Tablespoons nutritional yeast AND/OR organic powdered Parmesan cheese
Fresh organic herbs
Organic black pepperDirections:
Preheat the oven. Use anything from 250°F to 350°F degrees.
Cut or tear up the leaves if needed. If using kale or chard, remove very large stems. Wash and drain well. Let it drain for several minutes, or use a towel to make sure that most of the water is removed.
In a large bowl: add the olive oil and a squeeze of lemon juice. Add the nutritional yeast and/or the Parmesan cheese. Add the fresh herbs (chopped if needed) and the black pepper. Mix well. Toss the leaves in the mix and make sure they are evenly coated.
Place a wire rack on top of a cookie sheet. Spread the leaves on top of the wire rack; make sure that you spread them in a single even layer. By using a wire rack they will cook evenly in the oven. The cookie sheet helps prevent a mess.
If using 350°F bake anywhere from 10-20 minutes. If using 250°F it may take 15-40 minutes. The amount of cooking time depends on the type of leaves. Spinach will take the least amount of time to cook while chard and kale will take longer. Be sure to keep a close eye on them to make sure they don’t burn (check on them every 5 minutes after the 10-15 minute mark). Remove from oven when they are crispy, and immediately remove from the wire rack with tongs. Eat while they are still crunchy!
I listed a range of temperatures to make the chips. Some people believe that low amounts of heat preserve nutrient levels better, and if you are trying to eat a ‘raw vegan’ diet, using a low temperature in the oven is a good alternative to use until you get a food dehydrator (the chips won’t be raw but it is the closest you can get if you don’t have a dehydrator). However many dishes and baked goods are baked at 350°F.
In the oven, the leaves will shrink a lot, but it still makes plenty of chips! Having said that, I can easily eat a whole batch myself in one sitting since they are that good!
There are many types of kale, chard, and spinach. I have made these chips with regular kale, dinosaur kale, and red kale. I have also made them with regular and rainbow chard. For spinach I usually use baby spinach but you can use regular spinach too. You can use whatever you like!
You can use a variety of herbs. Some of my personal favorites are garlic, thyme, rosemary, and sage. You can add other seasonings such as tomato powder or curry powder.
For seasonings, I did not list sea salt. Kale, chard, and spinach taste naturally a bit salty. The cheese (if you use it) is also kind of salty. The herbs and nutritional yeast and lemon add a lot of flavor too. So in my opinion, salt is not needed (the one time I added a little salt, it ended up way too salty for my taste). But you can add sea salt if you like.
If you don’t have a wire rack, then you could use just a cookie sheet. But I prefer using a wire rack on top of the cookie sheet because they crisp up more evenly. If using just a cookie sheet (and no wire rack) you may want to turn them half way through cooking. Turning them is not needed if using a wire rack, unless your oven has hot and cool spots.
Vegan chips are easy to make. Just use only the nutritional yeast, and don’t use the Parmesan cheese.
You can also use different oils such as organic cold or expeller pressed unrefined coconut oil, cold or expeller pressed grapeseed oil, and cold or expeller pressed sesame seed oil.
You can add more oil and nutritional yeast or Parmesan cheese than the listed amounts, if you like.
If you don't have lemons, you can try lime or vinegar (red wine, white wine, or balsamic are good choices). Or you can omit the lemon, lime, or vinegar.
Some people like to add sesame seeds to their veggie chips.
Links to other previous eco living Mother’s Day articles:
Green ways to celebrate Mother's Day: http://www.allnaturalbeauty.com/articles/eco-living/69-living-an-earth-friendly-lifestyle/633-eco-living-green-ways-to-celebrate-mothers-day
Papaya Mask: http://www.allnaturalbeauty.com/articles/eco-living/67-formulating/475-eco-living-papaya-mask
About The Author:
Li Wong is the owner of Earth Alkemie, an all natural, vegetarian skin care and mineral makeup company. She has a B.A. in Environmental Studies (Biology) and a M.S. in Environmental Science and Policy. Li has been crafting natural cosmetics and studying aromatherapy and herbalism since 2001. Environmental interests include conservation, botany, ethnobotany (uses of plants by indigenous peoples), mammals, organic standards in cosmetics, urban wildlife issues, environmental education and awareness, and public perception. She is the all natural beauty website’s Eco Living and DIY Natural Beauty Formulating Expert, and the anb’s mall Eco Living writer. For more information on environmental issues, Eco Living, natural cosmetics, aromatherapy, and herbalism check out: Solarkat’s Eco Blog: http://solarkateco.blogspot.com/
For information on Earth Alkemie's products (skin care, hair care, DIY raw ingredients, and containers), properties of natural ingredients, the benefits of natural cosmetics, and green business practices, please visit Earth Alkemie’s blog: http://www.earthalkemie.com/blog