Kale Chips – Basic

Day 6 – Okay, this is my simple version of kale chips.  I make them in batches of two bunches or more, these days, because we go through them so fast. I’ll give the recipe for one bunch, though, and you can increase as you please.

Ingredients:
1 bunch of Curly Kale (so far, I find it works the best)
1 Tblsp Olive Oil
1/4 Tblsp GroundSea Salt
Lashings of Nutritional Yeast

Rip the leaves from the kale by holding the stem, running your hand along the leaves to pull them off. It is great for working out stress, too!

Place in a bowl and break the leaves into large, bite-sized pieces.

Pour over the olive oil, massage into the kale leaves until soft.

Add the salt and tons of nutritional yeast. I have never measured the amount I use, I just pour on a lot. The nutritional yeast gets gooey, so massage into the leaves so they get nice and coated.

Place the kale onto the dehydrator sheets. Dehydrate at 105 degrees Farenheit (40  Celsius) for 4-6 hours or overnight.

If you don’t have a dehydrator, you can probably use your oven. My friend cooks her kale chips for 20 minutes at 300 degrees Farenheit (148 Celsius). Or, you can try and keep the nutrients by cooking on your lowest oven heat and continually opening the door to cool it down. It will still be quicker than in the dehydrator, so keep checking.