Taiwanese Inspired Kale Chips

13th December 2015

Here’s a quick and easy recipe for Taiwanese Inspired Kale Chips made with our new Sedona Express Dehydrator. Kale chips are pretty much available everywhere now, but we have yet to find any with Taiwanese inspired flavors. Even in Taiwan, the juiceries and natural foods shops we’ve visited only sold imported kale chips with predictable Western flavors.

So when we set out to make our own kale chips, we were determined to utilize Taiwanese ingredients that would provide a great depth of flavor. Starting with the the complex Taiwanese black vinegar and smoky, nutty toasted sesame oil, we added white pepper and ginger for some spice, soy sauce for the salt component and a bit of mirin for a sweet balance. Sesame seeds are optional but provide a crunchiness that we enjoyed.

Vegan Taiwanese Inspired Kale Chips

While this Taiwanese Inspired Kale Chips recipe is not raw, due to the seasonings used, it is a quick and savory snack that’s bound to delight with its rich, complex Taiwanese flavors.

To see what else we’ve used our new Sedona Express Dehydrator for so far, take a look at our recipe for Raw Pizza with Butternut, Flax and Sunflower Seed Crust.

Curly green kale for vegan Taiwanese inspired kale chips

Sprinkling sesame seeds onto kale

Dehydrating Taiwanese inspired kale chips

Taiwanese Inspired Kale Chips

Yield: 2-3 snack sized servings

Ingredients

  • 5 ounces curly green kale* (see Notes), stemmed and leaves torn into 2-inch pieces
  • 3 tablespoons Taiwanese black vinegar, preferably Kong Yen
  • 1 tablespoon soy sauce or tamari
  • ¼ teaspoon white pepper
  • ½ teaspoon mirin
  • 1 teaspoon finely grated ginger, using a fine microplane
  • 1 ½ tablespoons toasted sesame oil, preferably Kadoya
  • 2 teaspoons white and/or black sesame seeds

Method

In a small bowl, add all of the ingredients except for sesame seeds and kale. Stir vigorously to combine. In a large bowl, pour the mixture over the kale. Using your hands, toss and massage the kale for 2 minutes until the leaves begin to soften and most of the mixture has been absorbed. Sprinkle with sesame seeds and fold in gently.

Dehydrate at 115°F (46°C) for 3 hours until crisp and slightly crumbly. Remove from the dehydrator and serve immediately, or store in a container. Taiwanese Inspired Kale Chips are best when consumed within 48 hours.

Notes

If you prefer a spicier version, use additional white pepper and fresh ginger.

Kale: The weight listed, 5 ounces, is for kale still on the stem. Rinse the kale in cold water and pat dry with paper towels. Remove the leaves from the stems. Discard the stems and break the leaves into large bite-size pieces. The washed and prepared kale leaves should weigh about 3½ ounces before adding the seasoning.

Vegan Taiwanese inspired kale chips in Sedona Express dehydrator

Vegan Taiwanese inspired kale chips, dehydrated

Sedona Express Dehydrator Giveaway (US Only)

Thanks to the kind folks at Tribest who provided us with our dehydrator, we’re hosting a giveaway for one US based Vegan Miam reader to win their very own Sedona Express Dehydrator. See our giveaway post for more details! The winner will be announced on Boxing Day, December 26th, 2015.

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