|If you use your imagination, you can see kale, in its natural habitat, in the background of this photo!|
Matt made it home from a hike in time to help us devour these beauties. I think they were gone within 10 minutes, paired with Oregon-made Wandering Aengus Cider.
|A fine snack!|
These chips are everything you could ask for in a snack. They're the perfect amount of flavorful and are totally modifiable to your taste preferences. Extra spicy? Sure! I've even used a grated beet instead of the carrot for equally tasty results. These chips are also pretty nutritious! The only problems are that they're gone waaay too quickly and I guess they do take a little babysitting in the oven if you make them the way I did (see below). I really, really recommend giving these a go!
A few notes about how we deviated from the original recipe:
-I don't have a dehydrator, so we used the oven. I also don't have enough patience, so we adjusted the cooking temp to 350 degrees Fahrenheit and baked them for about 30 minutes total, flipping and checking on them about every 7-8 minutes. Each time we took them out, we decided to eat the few crispy ones, since they'd just burn anyway! -We used tamari instead of Bragg's, Aardvark hot sauce instead of Sriracha, and regular old chile powder instead of the chipotle variety.
-And, per Kittee's suggestion, we threw in a pressed clove of garlic.
|Throw in that pinch of chile powder, Carly!|