Kale Chips

Southwest Chipotle Kale Chips

Southwest Chipotle Kale Chips

Chips, or actually, crisps made from Kale. Light, airy, little, wisps of flavor. Flavor that costs a ton of money. Look at these prices! Well, now. We don’t have to pay those kind of prices, do we. Nope! We don’t. I have a dehydrator. Sure, you have the initial output of cash to buy the dehydrator, but you can do so much with it. Careful shopping can get you one on sale, or use one of those 20% off coupons that Bed Bath & Beyond are always sending out. Still not willing to put out the cash? Look at it this way. You’ll be saving all that money and more, simply by reducing your waste. Parsley about to go bad? Dry it. Far, too many jalapenos in your harvest? Dry them. Freeze coming and your pretty, purple basil plant is loaded with leaves? Dry them! Make the kid’s some fruit roll ups. That way, you’ll know for sure what they are made of. Just fill the dehydrator, turn it on and go read a book. It’s that easy. The savings will really add up. I paid $2.50 for a pound of organic kale and it made a gallon baggie full of crisps. Those are real savings.

Let’s make some kale chips, ok?

Southwest Chipotle Kale Chips

Simple ingredients, great flavors.

The special equipment needed? The dehydrator and a salad spinner. That’s it. This is going to be easy. Open the salad spinner and set it beside you and the kale. Fold a kale stem in half and hold it in one hand, using the stem and a handle. Use the other hand and tear handfuls of kale off and drop them into the spinner basket.

kale

Tear off chunks.

You want the pieces of kale to be around 3 inches wide. They shrink up quite a bit, so bigger is better. Keep going until all the kale is torn. Then, carry the spinner basket to the sink and rinse the kale off.

Rinsing off kale

Give it a shower.

Shake off the water and pop the basket back into the spinner and spin it!

Spin dry kale

Spin dry

Spread out a clean kitchen towel on your counter and rump the kale out onto it. Grab a paper towel and blot up the excess moisture from the leaves.

drying kale chips

Blot dry.

Take that same paper towel and dry out the salad spinner bowl.

dry bowl

I have a new photo editor. Can you tell? lol

Place half the kale into the spinner bowl.

kale in bowl

Half in the bowl

Drizzle them with 2 teaspoons of olive oil

kale kale kale

Drizzle with oil

and rub it into the leaves with your fingers.

oiled kale

Give your kale a massage.

Then, here’s the tricky part. You have to decide what to flavor them with. Yes, I understand that this is tough, but I have faith. You can do it! Pick something that you like. Curry powder, garlic salt, Old Bay seafood seasoning, lemon pepper, herbs de provence, or, even, ranch salad dressing mix! If your seasoning mix is salt free, add a shake or two of salt, or just leave it off. There is no limit to what you can add for flavor! I am using a southwest chipotle blend because I like it. So, sprinkle on 2 teaspoons of seasoning blend and hand toss to mix.

spicy kale

Sprinkle with spices

Get out your dehydrator.

dehydrator

My dry guy

Open it up and set a tray beside your kale bowl. Start laying the kale out on the trays, keeping them in a single layer.

layer 1

1st layer

Keep on layering.

loading th edehydrator with kale

keep on layering

When you run out of seasoned kale, start the flavoring process again using the other half. Don’t bother to wipe out the bowl, that’s just extra flavor!

Repeat oil & seasoning with the last half

Repeat oil & seasoning with the last half.

Hopefully, you run out of kale and empty trays at the same time.

Dehydrator is full

All full

Pop on the top and start it up. Mine has direction printed right on top. Those are what I use, too. Can’t argue with brilliance. Check your kale about halfway through the cooking time. I like to rotate the trays at the time. Maybe it helps them dry evenly. I don’t know why I do it, but it make me feel better. Any how, after cooking time has passed, you’ll find that your kale has shrunk quite a bit.

kale chips

All dehydrated up.

It’s supposed to. You did everyting right. You’ve made kale chips! Clean up is a breeze, too. One dirty salad spinner and a couple of dehydrator trays. Easy as can be. So, keep your money in your pocket and make your own kale chips. And fruit leathers, and dried fruits, and dried herbs, and oh,oh,oh, your own sun dried tomatoes!!!

Southwest Chipotle Kale Chips

Southwest Chipotle Kale Chips

Here’s the recipe.

Kale Chips
Author: 
Recipe type: Snacks
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Kale is seasoned and then dehydrated into light, airy, flavorful crisps.
Ingredients
  • 12 to 15 stems of fresh kale
  • 4 teaspoons olive oil - divided
  • 4 teaspoons seasoning, such as curry powder, garlic salt or southwest chipotle – divided
  • Salt, if necessary.
Instructions
  1. Special equipment needed – a dehydrator.
  2. Get out a salad spinner. With the kale leaf folded in half, hold the stem in one hand, and with the other, tear off handfuls of kale. You want pieces about 3 inches wide. Place the torn kale pieces into the salad spinner. Rinse and spin dry. Dump the kale out onto a clean towel and blot off excess water with paper towels. Using the same paper towels, dry out the salad spinner bowl. Place half the kale inside. Drizzle with 2 teaspoons of the olive oil and massage the oil into the leaves with your hands. Sprinkle 2 teaspoons of the seasoning powder over the leaves. If your spice mix doesn't contain salt, sprinkle a little salt over the leaves, also. Toss in bowl using your hands.
  3. Place a dehydrator tray beside your kale bowl. Spread out the kale, in a single layer. Repeat with additional trays. When the first bowl of kale is used up, repeat the oil and seasoning steps from above. When mixed, fill remaining dehydrator trays.
  4. Assemble the dehydrator and process the kale according to your machines directions. For my Nesco model, it was 135º for 7 hours. Always check and rotate the trays halfway through the drying time.
  5. It's done when it as crispy as you want it to be!

 

 

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Can we talk? Come on, pull out a chair and sit a spell. Look, I’ve already made you a plate. Let’s sip a cuppa joe and munch on a donut or two and chat. I have a confession. This food blog thing? I’m not so good at it. Oh, you’ve noticed? Well, I’m sorry. I have every good intention of updating it more often. But, then, you know, life happens. Work, kids, friends, parents, holidays, rain, sleet, snow, the flu, you kno LOOK, A SQUIRREL. I am lousy with my time management. I want to do a post, but the next thing I know – I’m out of time. I’m never out of excuses, though. Here’s my New Years Resolution – I’m gonna try my durndest to post more. I’m still learning. So, bear with me, it’s going to get better! Did you enjoy your donut?

Pumpkin cider donut

Yum!

Here’s the recipe –  Gather the ingredients and set the oven for 350º.

Baked donut ingredients

Baked donut ingredients, missing 3 eggs.

Pretend you see 3 eggs in that picture. They were still in the fridge. Whoopsie. Anyhow, crack 3 eggs into the work bowl of your mixer. Add in 1 cup of sucanat.

eggs and sucanat

Look! The missing eggs.

Sucanat is just dried sugar cane syrup. I use it for most my sugar needs. Don’t have it? No matter, just use 1/2 cup each of white and brown sugar. Start up the mixer. When that’s blended, add in the pumpkin puree and vanilla.

pumpkin puree

add pumpkin

If you have homemade pumpkin puree, that will work. Just adjust the flour amounts so you end up with a thick batter. Mix it up. Now, combine the flour – I used a soft white whole wheat – the spices, salt and baking powder.

dry mix

the dry mix

Stir it up, so it’s all combined.

dry mix combined

mixed up

Take a cup of apple cider and pour it into the mixer bowl.

add apple cider

add the cider

Then, add the dry mix and blend it all together.

batter is ready

All blended together.

Grab your donut/muffin pans and coat them with spray oil.

coat pans with oil

coat pans with oil

Here’s a neat trick. When you have to get a thick batter into a small or unique shape, put it into a zip top bag.

zippe bag

zip top bag

Fill it with the batter –

batter in a baggie

bag the batter

squeeze out the air and seal it up.

in the bag

all bagged

Squish the batter away from a bottom corner and snip it off.

about an inch wide

about an inch wide

Carefully squeeze the batter out into the pans, filling them about halfway full.

fill the pans

fill the pans

Place them into the oven, you can stagger the trays to cook. Rotate them after half the baking time has passed.

stack them

stack them

Bake from 12 to 14 minutes or until a toothpick inserted in one comes out clean. Remove and cool in the pans for a couple of minutes.

Hot!

Hot!

Then, flip them out on racks to cool completely.

Cool completely

Cool completely

While they cool, let’s make the apple cider glaze.

for the glaze

for the glaze

You need apple cider, a tablespoon of unsalted butter and powdered sugar. I just whizzed up some sucanat in my vitamix to make powdered sugar. Pour a 1/4 cup of cider in a small sauce pan with the butter.

cider and butter

cider and butter

Bring it to a boil,

reduce the cider

reduce the cider

lower the heat and simmer for about 10 minutes or until the cider has reduced by half. Let it cool. When cool, put into a shallow dish and mix in 1 tablespoon of fresh cider. We want the flavor of the cider reduction without trying to mix the powdered sugar into that goo. So, thin it out a bit.

Don't worry about the little specks. They're good!

Don’t worry about the little specks. They’re good!

Add in the powdered sugar, until you have a thick glaze.

It's ready!

It’s ready!

Now, dip the donuts in the glaze, coating halfway up.

Use a small dish.

Use a small dish.

Stand your racks over some wax paper or paper towels, cause it’s going to get messy! Set the donuts/donut holes on the racks to dry.

Oh, Oh, Oh!

oh, Oh, OH!

Oh yeah, baby!

Oh yeah, baby!

Then, simply plate them up.

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Resist the urge to lick the excess glaze off the waxed paper. Oh, no one is looking, do it!

Pumpkin Cider Baked Donuts with an Apple Cider Glaze
Author: 
Recipe type: snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A delicious blend of whole wheat flour, pumpkin, apple cider and spices, baked into a tasty donut.
Ingredients
  • For the Donuts:
  • 3 whole eggs
  • 1 cup sucanat sugar or ½ cup each of white and brown sugars
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup apple cider
  • 4 cups whole wheat flour, I used a soft white wheat
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoons salt
  • 1 ½ teaspoon baking powder
  • For the Apple cider glaze:
  • ¼ cup apple cider, plus 2 Tablespoons – divided, use as needed.
  • 1 Tablespoon unsalted butter
  • 1 ½ cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Spray donut pans and mini muffin pan with oil.
  2. Crack three eggs into the work bowl of your mixer. Add in the sucanat (sugars). Mix until blended. Mix in the pumpkin puree and vanilla extract. Pour in the cup of apple cider.
  3. In a separate bowl, mix the dry ingredients together: flour, cinnamon, nutmeg, ginger, cloves, salt and baking powder. Add the dry ingredients to the mixing bowl and mix until smooth.
  4. Spoon the batter into a zip top bag, snip a hole in a bottom corner, and pipe the batter into the donut pan and mini muffin pan, filling each about halfway full.
  5. Bake for 12 to 14 minutes, or until a tooth pick inserted, comes out clean. Cool on wire racks for 5 minutes, then remove from pans and cool completely.
  6. For the apple cider glaze – Pour the ¼ cup apple cider into a small sauce pan. Add in the tablespoon of unsalted butter. Bring to a boil, reduce heat and simmer until reduced by half, about 15 minutes. Remove from heat and cool completely. When cool, blend with 1 tablespoon of reserved cider. Stir in the powdered sugar until dissolved, adding additional cider, if needed. Dip cooled donuts halfway into the glaze, then set the donuts on a wire rack to allow the glaze to set.

Fresh donuts & coffee!

Fresh donuts & coffee!