Kale chips – Moroccan bazaar

I’m a big fan of using the experts to help me get in the kitchen, make great food and get out of the kitchen as soon as possible. Using pre-mixed spices is a great time saver.

1 bunch kale, tough stems removed, roughly chopped (6-8 cups)
1 tablespoon olive oil
1 teaspoon lemon juice
1 heaped teaspoon Moroccan spice blend
sprinkle sesame seeds (optional)

Strip the leaves off the tough stalks of kale.

Mix all ingredients (except kale) in a cup and then pour over the kale.
Massage the seasoning into the kale to make sure that it is well coated.

NOTE: Marrakesh Moroccan Bazaar spice blend by “Your Home Inspiration” contains: cumin, coriander seed, cinnamon, ginger, paprika, nutmeg, turmeric, pepper, allspice, mint.

Dehydrate: arrange the kale on a teflex-lined dehydrator tray and dehydrate for 8 hours or overnight until crips. Use the 105 degrees celcius setting.

Oven: pre-heat the oven to 150C and arrange the kale in a single layer on a baking sheet or coconut oiled tray. Careful – they can burn easily. Bake for about 15 minutes and then remove from oven and gently flip over. Bake again for 5-10 minutes, watching closely to make sure they don’t burn. Let them cool completely before storing.


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