Even if you don’t like kale, you just might like kale chips. I don’t really like it raw (I mostly use it in my green smoothies), but I don’t mind the chips. I have tried making them both in the oven and in the dehydrator. The process is the same but I prefer the oven as it’s quicker and I think they are a bit crisper. They are super easy and lots of kids (mine are an exception) actually like them too. Best eaten immediately!
- 1/2 bunch kale (any variety, the ones pictured are cavalo nero but curly kale is great too)
- 2Tbsp olive/avocado/coconut oil
- 1 Tbsp coconut aminos (optional)
- cut the stalks out of the leaves and break them into ‘chip-sized’ pieces
- Toss in a bowl with oil (& coconut aminos if you want to) – you can rub the leaves with the oil – it does need to coat the leaves but you don’t really want it dripping)
- Sprinkle with salt (probably don’t need as much if using the coconut aminos)
- OVEN METHOD – place on oven trays lined with baking paper and place in the oven (180C/350F) for about 10 mins but keep a good eye on them as they may only need 6-8. Remove, eat.
- DEHYDRATOR METHOD – place on the shelves of your dehydrator and leave over night – mine needed 8 hours or so.