Quand je serai petite…

{Recette Vegan} Chips de Kale Crunchy ~ Noix de Cajou & Sriracha

Depuis plusieurs mois, le chou kale (se prononce « keyle ») est THE ingrédient sur les blogs à tendance green / veggie / vegan / bio / santé…, bref ! chez les gourmand(e)s qui s’intéressent au goût, mais pas que. Et comme je suis curieuse et que j’ai toujours envie de goûter ce que je ne connais pas, j’ai voulu tester, forcément ! 🙂

Bon, déjà, avant de tester, il a fallu en trouver… J’ai rencontré le kale pour la première fois sous forme de chips à la betterave et à l’acerola dans un petit sachet qui coutait un bras, trouvé dans un restaurant végétarien sur le pouce à Paris. J’ai trouvé le goût plutôt sympa, certes, mais pas de quoi dépenser autant non plus, non non non… Et puis (enfin ! parce que ce n’est pas faute d’avoir cherché…), j’ai trouvé du kale frais, pour le cuisiner comme j’avais envie !

1er essai : les fameuses chips de kale ! Des feuilles simplement cuites au four à basse température. Euh… Bon, j’ai été plus que moyennement convaincue, je dois le dire ! Difficile de faire cuire correctement sans brûler les feuilles, bref… disons qu’on les a mangées juste pour ne pas le jeter. Et puis, à Barcelone, dans un super restaurant végétarien (à forte tendance vegan) dont je vous parlerai une prochaine fois, j’ai goûté des chips de kale différentes, avec un enrobage croustillant, un goût acidulé, légèrement piquant… Trop bon ! Alors j’ai eu envie d’essayer de reproduire la même chose chez moi. Et voilà ce que ça a donné…

kale

Pour 2 à 4 personnes :

– 4 feuilles de chou kale
– 70g de noix de cajou non salées
– le jus d’1 citron
– 1 cs de levure maltée
– ½ cc d’oignon semoule
– ½ cc de sirop de riz (ou autre sucrant « neutre »)
– ½ cc de sel
– ½ à 1 cc de sriracha

Pour préparez votre chou : lavez-le, séchez le bien (avec du papier absorbant au besoin) puis coupez les feuilles (sans les tiges) en morceaux de 4-5 cm.

Dans un robot, mixez ensemble les autres ingrédients, jusqu’à obtenir une pâte dans laquelle restent bien visibles de petits morceaux de noix de cajou.

Versez ce mélange dans un saladier, ajoutez les feuilles, puis mélangez le tout à la main de façon à bien répartir la préparation sur les feuilles. Etalez le chou en 1 couche sur une ou plusieurs plaques recouvertes de feuilles de papier cuisson. Faites cuire 15 minutes dans un four préchauffé à 140°C. Retournez les chips. Enfournez à nouveau pour 10-15 minutes, en vérifiant bien que les chips ne brûlent pas. Attendez que ça refroidisse, et dégustez ! 🙂

3etoiles

Pour connaitre l’intérêt nutritionnel du chou kale, puisque c’est aussi de ça dont il est question, je vous invite à aller faire un tour chez Ophélie. En 2 mots (ou 3) : peu de calories, beaucoup de fibres, de vitamines, de minéraux et d’antioxydants. C’est dit !

Ces chips sont parfaites en apéritif, pour accompagner un burger ou encore – par exemple – dans le cadre d’un brunch ! D’ailleurs, il faudra que je vous parle de mon brunch d’anniversaire de mariage… 🙂 Vous pouvez aussi les dévorer comme ça, juste parce que vous avez envie. Oui.

D’ailleurs, j’ai indiqué que les proportions étaient pour 2 à 4 personnes, en fonction – donc – de l’utilisation (si l’on peut dire) que vous souhaitez en faire. Nous, nous avons tout mangé à 2 en accompagnement de nos burgers mais 1 : il faut savoir que nous sommes des gourmands, et 2 : ces chips sont quand même relativement vite écœurantes, donc n’hésitez pas à conserver un restant dans un bocal hermétique 🙂

Et vous, vous avez déjà cuisiné le kale ?

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Lili Dans Les Etoiles

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70 réponses à “{Recette Vegan} Chips de Kale Crunchy ~ Noix de Cajou & Sriracha”

    • Merci beaucoup Etienne ! 🙂
      Moi j’aime beaucoup le défi que tu t’es lancé ! Mon p’tit déj’ préféré du moment, c’est myrtilles, yaourt de brebis à la vanille & müesli. Avec des graines chia, des fruits secs ou autres… Mais je compte bien aller « piquer » quelques idées chez toi ! 🙂

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