Copycat Recipe: Rhythms Zesty Nacho Kale Chips

My Unexpected Kale Chip Obsession: A Busy Mom's Recipe for Success

Let me tell you, life as a working mom is a whirlwind. Between early morning school runs, demanding meetings, and the endless to-do list that seems to multiply overnight, finding time for healthy, delicious meals feels like a luxury. That's why I was so thrilled to stumble upon this recipe – Copycat Rhythm's Zesty Nacho Kale Chips. It's simple, quick, and surprisingly satisfying, making it the perfect addition to my busy weeknights (and even my lunch breaks!).

I first heard about Rhythm's Zesty Nacho Kale Chips from a friend, a fellow mom navigating the same chaotic schedule. Intrigued by the rave reviews, I decided to give it a try. Honestly, I wasn't expecting much – kale chips, to me, were always a bit bland and underwhelming. But boy, was I wrong. These chips are a revelation! The combination of the zesty sauce – a beautiful blend of apple cider vinegar, tahini, sunflower seed butter, and a whole lot of flavor – and the satisfying crunch of the perfectly dehydrated kale is addictive.

The best part? It's incredibly customizable. I've experimented with different types of kale, adding a pinch of extra chili flakes for a kick, or swapping the sunflower seed butter for almond butter for a slightly different nutty flavor. The recipe is flexible enough to accommodate whatever I have on hand – it's resourceful, just like I need to be in the kitchen!

This recipe isn't just a snack; it's a testament to how simple healthy eating can be, even with a jam-packed schedule. The preparation is surprisingly straightforward, and the dehydrating process, while requiring some time, is effortless. I often set it up in the morning and let it bake while I’m at work. It’s become a regular feature in my meal prep routine. The resulting chips are bursting with flavor, a delightful contrast to the usual processed snacks that tempt me during a long day.

Beyond the convenience, these kale chips have become a cherished part of our family routine. My kids love them, and it’s a healthy alternative to the usual potato chips or pretzels. It’s a small victory, a moment of calm amidst the chaos, and a reminder that taking care of ourselves doesn’t have to be complicated.

Ingredients: (These are simply listed again for convenience, as they are mentioned earlier in the blog post. It allows the reader to easily follow along without having to scroll back to the beginning.)

• 1/2 cup apple cider vinegar
• 1/2 cup tahini
• 1 small red bell pepper
• 1 tsp. garlic powder
• 1 tbsp. honey
• 1/4 cup nutritional yeast
• 1/2 tsp. onion powder
• 1/2 cup sunflower seed butter
• 2 large bunches organic kale
• 3 lemons, juiced
• 2 tbsp. sesame oil
• 1 tbsp. golden balsamic vinegar (optional)
• 1/2 tbsp. coconut aminos
• 1/2 tsp. fresh ground black pepper
• 1/2 tsp. sea salt or to taste

Tips & Tricks:

• Drying the Kale: Thoroughly drying the kale is crucial for perfectly crispy chips. Patting it dry with paper towels is key.
• Don't Overcrowd the Pan: Ensure there's space between the kale pieces for even drying.
• Experiment with Flavors: Feel free to add your own twist to the sauce. Hot sauce, different spices, or even a sprinkle of parmesan cheese can add an exciting dimension.
• Storage: Storing the chips in an airtight container with a desiccant (like rice) will keep them crunchy for longer.

This recipe has become more than just a snack; it's a symbol of how I'm learning to navigate the complexities of modern life, finding simple pleasures, and creating healthy habits in the midst of a busy schedule. It’s a recipe for both delicious kale chips and for a balanced life – something we all strive for, one crispy chip at a time.

So, the next time you're looking for a quick, healthy, and incredibly flavorful snack, give these Copycat Rhythm's Zesty Nacho Kale Chips a try. You won't regret it. Trust me, this busy mom knows a thing or two about efficiency and deliciousness, and this one is a winner!

Step-by-step

• Wash your kale and remove all of the stems.
• Tear the kale leaves into bite-sized pieces.
• Lay kale pieces out in a thin layer on some towels and let the water drain and the leaves dry.
• Make sure the leaves are dry before tossing them with the sauce.
• In a high-powered blender or food processor, combine all of the ingredients (except the kale) and blend until smooth and creamy. An immersion blender works well too.
• Make sure you taste for salt.
• Pour the sauce in a large bowl and then add the dry kale leaves.
• Using tongs (or your hands), toss the leaves in the dressing until coated.
• If you have a dehydrator, dehydrate the kale chips, following your dehydrator's instructions.
• If using an oven, pre-heat the oven to 170°.
• Line some sheet pans with parchment paper.
• Spread the kale leaves out on the pans, making sure there are not big clumps of leaves stuck together.
• Bake in the oven for 3-5 hours, or until the chips are dry and crispy.
• You can also dehydrate in your dehydrator at 115 degrees for 6-8 hours.
• Store in an airtight container.
• To keep your chips crisp, use a couple of the moisture packs that come in vitamin bottles, or add a couple tablespoons of uncooked rice to the bottom of the container.
• Enjoy!