by Buffy Ellen
Two words - Burger Rings. These crispy, crunchy kale chips taste just like the real thing. Remember that smoky BBQ-y tomato-y coating that those more-ish red rings were doused in? The topping on these tastes almost identical, just without the artificial flavour enhancers, refined sugar, bleached salt, questionably-GMO ingredients, and heat-treated oils. All you need is a blender, a bowl and your oven (or dehydrator), and these smoky little snacks can be yours.
Yes these super Smoky BBQ Kale Chips are…
They'll also help you use up that bottle of liquid smoke you might have bought a few months back if you made my Smoky Tempeh BLATs, or else you can use smoked paprika too. These ones are tasty, so let's get chipping!
After making these on a whim, and instantly remembering my mad love for Burger Rings, I went onto google to check out the actual ingredients in those little bags of flavour. This is what I found...
"Cereals (Corn, Rice), vegetable oil, maltodextrin, rice bran, salt, sugar, hydrolysed vegetable protein (soy), flavour enhancer (621), food acids (sodium diacetate, citric acid), flavour, mineral salt (potassium chloride), yeast extracts, onion powder, tomato powder."
Now apart from the corn and rice (and they're likely to be GMO), there's not much going for these from a nutritional perspective. Flavour, yes but health, no. I then went back to tweak my recipe to get an even closer BR match. The result? A combination of tomato, shallot, nutritional yeast, sea salt, with a dash of miso for cheesiness, and pinch of cayenne for bite. These are so close to the real thing it's insane. Even if you don't want to make the full chip recipe, just make the sauce! You'll want to drizzle it over everything from roast vege to fritters, salads to pasta, or just use it as a cheesy creamy smoky dip for your favourite crackers, chips or vegetable crudités.
All you need to do is blend the sauce in a blender until super smooth, massage into your kale leaves, then bake or dehydrate until crispy. I made mine in a dehydrator (I have the 9 tray Excalibur which I love, and you can order from our online store here). In which case overnight at 41°C (105°F) is perfect. Alternatively you can do a quick and easy bake option, at 150°C (300°F) for 10-15 minutes, or until they're 100% dry and crunchy but not brown.
Give these super Smoky BBQ Kale Chips a go! If you make them, I’d love to see your versions on Instagram. Share your photos and tag me @begoodorganics and #begoodorganics, and @begoodorganics in the image, so I can come say hi. You can also share your pics over on my Facebook page under my latest post here, or leave me a comment below. If you follow me on social media you’ll know I love to share other people's BGO recreations on there, so I’d love for that next feature to be you!
Meanwhile, I'm off to enjoy the rest of our long weekend in Raglan. Such a cute little town on the west coast of NZ - lots of beach walks (I've shared a few pics/insta stories here), cute cafes, tonnes of healthy plant-based food options, organic stores, and surf for those who are brave enough to bare the cold! I used to run into the sea at any moment possible, regardless of the temperature (and especially if there was a $5 bet involved). But now I'm thinking that even $100 can't tempt me with the cold we're experiencing right now! Is that a sign I'm getting old? Must be ;)
Enjoy the rest of your long weekend if you're one of the ex-British colonies like us. Otherwise back to work for you, but hopefully with a bowl of kale chips to look forward to come Friday night!
Til next week, as always, stay happy and well.
PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or post your recreation on Instagram. As you know, I publish all my recipes here on the blog for free, so if you could share them with your loved ones, I would be forever grateful! Also, if you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next video by subscribing to my YouTube channel here.
Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.Makes 1 big bowl to share
Takes 15 minutes (+ 15 mins to bake / overnight to dehydrate)
Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.
Always use certified organic, local and fairly traded ingredients wherever possible
300g kale (cavolo nero or curly)3/4 c filtered water1/2 c cashews (soaked 2 hours) 1/2 c sunflower seeds (soaked overnight)2 tbsp lemon juice2 tbsp nutritional yeast2 cloves garlic2 tsp liquid smoke1 tomato1 shallot2 tsp miso (optional)Pinch cayenne pepper (optional)
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
PS - the plates, linen and tableware I’ve used are from Citta Design and Father Rabbit.
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
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