Kale Chips


This is my ABSOLUTE favorite raw snack! I LOVE kale chips!

After I learned the secret of making kale chips YUMMY (I will share the secret with you!) they instantly became my all-time total favorite. I hope you love them as much as I do!

They are a raw treat, shiny and dark green, easy to eat, pretty to serve and loaded with all of the benefits of kale superfood nutrients.

Here's how to make chips:

  • Wash and dry a large bunch of kale.
  • Remove the tough stems from each of the leaves. This is my secret to removing the stems (I simply cut them out using my kitchen shears), it makes the chips, tender, crunchy and uniform in texture.
  • Brush each of the leaves with a thin layer of extra virgin olive oil (I pour a little bit of oil onto the leaf and spread the oil evenly with my fingers).
  • Sprinkle the oil-coated leaves with some sea salt. Place the oiled leaves on dehydrator trays and dehydrate at 115º F or (32º C) until the leaves are crispy, usually about 6 to 8 hours.Some dehydrators take longer
  • Since the fresh leaves are so fluffy, you will most likely have to remove every other tray to accommodate the volume of the fresh leaves. Store your freshly made chips (if there is any left after you try some) in an airtight container.

I highly recommend the Excalibur dehydrator.

Kale Chips Tips

For adding variety of flavors to your chips, put the oil in a bowl and add seasonings to the oil. Mix, and apply as above.

  • Sprinkle nutritional yeast on the chips, this will give a cheesy flavor.
  • Add cajun or mexican seasonings to the oil.
  • Use garlic salt instead of the sea salt.
  • add lemon, rosemary, and salt to the oil.

The kale will shrink alot during the dehydrating process, so be sure and do several trays at once. Otherwise, once you taste them, you may be disappointed they disappear so fast!


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