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19 Jun

Power Food

High Protein Kale Chips were the perfect lunch while Andy got the trenches ready for the electric and well to go from their sources to the house. Building a house means moving LOTS of rocks of varying sizes and mountains of dirt to get the drainage right. No point in building a house without proper drainage.

These chips are a super crunchy all in one meal and easy to make.

High Protein Kale Chips:



3-5 leaves Kale (any kind will do)

1/2 cup  Green Lentils 

2 cups Chickpea Flour

2-4 tablespoons sesame oil

1/2 teaspoon salt


The day before you make the chips:

1. The day before you make these, rinse the lentils. Place in a pot and cover with 2 inches water. Cover and let sit on your counter for 18-24 hours. This takes less than 5 minutes to do.

The next day, when you are actually making the chips:

2. Preheat the oven to 350 degrees F.


3. Drain and rinse the lentils. Shake the colander to get out excess water. Place the lentils in a food processor, blender, or a container that you use with a stick blender.


4. Wash and chop kale.

5. Add the chopped kale, 1 1/2 Cups of the chickpea flour, 2 tablespoons of the oil and the salt. Blend until a uniform pasty dough.

6. Sprinkle the rest of the flour onto a flat surface where you can roll out the dough. Place the dough onto your floured surface and need it. It's a crumbly, sticky dough, so don't worry that it's not perfect. Just roll it out. If the chips are too sticky to pick up, use a spatula and 


7. Oil a baking pan, and arrange the chips on the oiled pan. Bake for 10-15 minutes. When they are browned on the bottom and smell good, flip them over. Bake for 5-7 more minutes and turn off the oven WITHOUT opening the oven door. Leave them in the oven to finish crisping up for 20-30 minutes, while the oven cools down. A great energy saving way to bake.






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