I LOVE kale chips!! Kale is a very versatile leafy vegetable that has the highest nutritional value of any plant. You can chop it up and enjoy it in a salad, throw it into a blender to add greens to your smoothie, lightly sauté it and even dehydrate it. Dried kale satisfies that crunchy urge you may have for that “forbidden” potato chip or corn chip. If you do not have a dehydrator, bake slowly on your lowest temperature in the oven. Bon Appétit!
Wash 1 or 2 bunches of organic kale. 1 bunch will make about 3 cups dried chips.
Break up the kale into 2 inch pieces, discarding the large stems.
Place in a large bowl and sprinkle 1 Tbs. olive oil or coconut oil. Lightly sprinkle with Himalayan crystal salts or your favorite herbal mixture. Mix with your hands to spread the oil evenly on the kale.
Dehydrate for about 12 hours at 115 F. If you do not have a dehydrator, place the kale on a cookie sheet and bake for about 90 minutes at the lowest oven temperature, which is usually 170 F. The kale should feel dry and crunchy to the touch when it is done. Enjoy!