The first time I had ever heard of snackLets kale chips, was when I went to Expo West this past March. I spoke with Gina, one of the co-founders, who was incredibly nice and very willing to share info with me about their products and company. So, before I tell you what I thought about their kale chips, let me share an excerpt from their “About Us” page:
snackLets is dedicated to creating healthy, whole snacks that, simply put, taste good. There’s nothing artificial, nothing fake and nothing you can’t pronounce into our treats. We put only the highest quality of ingredients in our snacks (with a whole lot of TLC) to give you the tastiest snacking moment of your day. Whether you’re rockin’ it out, or rockin’ in it, nourish your body with only the best.
A portion of our proceeds are donated to the Lets foundation; for more information, please visit lets.org
Not only do they have amazing kale chips, they also contribute to a great cause.
Now, onto the deliciousness! There are three flavors of these crunchy kale chips: Double O Cheesy, BBQ Giddy Up, and Spicy Chili-lata. Each one has a mostly cashew-based coating made with whole ingredients and spices, giving it the best flavors that nature has to offer. The kale chips are crisp and have a severe crunch from the flavor coating, which I totally love about them.
- Double O Cheesy- I started with this flavor because it is the most basic out of the three. Instead of being seasoned with the expected nutritional yeast, these kale chips are flavored with tahini, lemon juice and other spices, making them a savory delight but not all that cheesy. Out of the three, this one gets third place, and that’s because I liked them; just now as much as the other two.
- BBQ Giddy Up- Even though the coating on these chips wasn’t as thick as the other two, it was packed with flavor and not lacking, There was even a subtle hint of hotness from the cayenne that was a good surprise. This flavor gets second place from me, leaving the best for last.
- Spicy Chili-lata- I’m not even sure where the “lata” part of this title comes from as far as ingredients go, and I don’t really care, these kale chips are so GOOD. With a heavy coating of dehydrated sauce, they have a flavor of coolness from lemon and agave, but plenty of spice from dried habañeros and seasonings to keep them savory. I had to seriously try to stop myself from eating the whole bag in one sitting. These were my favorite of the three and I think I’m having withdrawals already!
Needless to say, these kale chips make a great snack that is low in calories, high in nutrients and definitely loaded with flavor. I highly recommend that you check snackLets and their kale chips
out, and give them a try!
Full Disclosure: These chips were sent to me by snackLets to be reviewed.
My goodness, I’ve been a terrible blogger this week! I feel that between all of the birthdays and driving I just haven’t had the time or energy to do a proper entry for you all, I hope you’ll forgive me! But, let me assure you that this recipe is totally worth the wait, I’m pretty addicted to it already and ate some for breakfast this morning.
This time, instead of using the pumpkin that I had already baked from Halloween, I had to bake a small one whose skin had been compromised and needed to be eaten! Usually, all I do for the roasting is:
- Preheat oven to 375F
- Chop off the stem
- Scoop out the seeds
- Slice it into wedges or smaller pieces
- Place the pieces into a casserole dish that has a 1/4-1/2″ of water in the bottom of it
- Bake for 30-45 minutes, or until the flesh is soft
As for the chickpeas, I use dried ones and soak them for a couple of hours the day before I’m going to use them. Doing this cuts the cooking time considerably, and they taste way better than canned chickpeas (which you could use if that’s what you have on hand). After soaking the chickpeas, I boil them covered in water with a pinch of salt until they are soft (15-20) minutes. You could also use canned, unsweetened pumpkin for this recipe if that is all you have.
- 2 1/2 Cups Cooked Chickpeas
- 2 Cups Cooked Pumpkin Flesh
- 2 Tbsp. Tahini
- 2 Tbsp. Olive Oil
- 3-4 Cloves of Garlic
- 1/2 Tbsp. Lemon Juice
- 1/2 tsp. Sea Salt
- 1/2 tsp. Paprika
- Optional: Water or more lemon juice to get a smoother, more fluid consistency
- Place all ingredients into a food processor and puree until smooth, or until the consistency is to your liking. If you choose to add water, add very little at a time so that it is not too liquid-y.
Serve with veggie sticks (wish I had some of those right now!) or chips, maybe use in a sandwich? Man, this is making me hungry! Another option is to just eat it with a spoon, that’s what I’ve found myself most taken with. Try this recipe out and you will not regret it!
A delicious snack that got rave reviews, and from omnivores even! Simple to make if you have the right tools (dehydrator or oven), and spices; not to mention, much healthier than potato chips.
1 Bunch of Kale, stems removed & torn into “chip size” pieces
2 Tbsp. Olive Oil
2 tsp. Agave Nectar or Maple Syrup
1 tsp. Water
1 1/2 tsp. Nutritional Yeast
1 tsp. Onion Powder
1/2 tsp. Garlic Powder
1 tsp. Smoked Paprika
1/8 tsp. Cayenne Pepper
1/4 tsp. Bragg Liquid Aminos, or Soy Sauce (not raw)
3/4 tsp. Sea Salt
Mix all ingredients, except for Kale, in a small bowl until combined. Pour over kale and massage into the leaves for roughly two minutes. Spread out pieces over a 3 dehydrator trays so that they do not overlap. Set dehydrator to 105F and leave on for 4 hours. Check on them at the end to see if they need a longer time, whenever I do this I seem to eat half of the batch before they’re fully done.
I’ve been wanting to make these every since I got my dehydrator (which I LOVE), and they turned out so delicious! The execution is very easy, and these satisfy that craving for salty, crunchy chips and are much healthier! Even my skeptical omnivore family loved them!
1 Bunch Curly Kale (washed)
2 Tbsp. Olive Oil
2 Tbsp. Nutritional yeast
1/2 tsp. Sea Salt
Tear the kale into smaller pieces, keep in mind that they will shrink to almost half their size. In a large bowl, toss the leaves with the oil, nutritional yeast and sea salt until it evenly coats the leaves. Place on dehydrator sheets and set temperature to 115F for 4 to 6 hours (mine were done in 4). When they are fully done and crunchy, serve them up! My family ate them within minutes, no lie.