Chipotle Kale Chips
Want a healthy crunchy snack that is loaded with nutrition but still tastes like you’re eating something naughty?
Try kale chips! You can make your own with just a few minutes of work. On average they take 3½ – 4hrs to dry at a low-temperature setting.
Ingredients:
2 Bunches Curly Green Kale, or Lacinto Kale
1 Tablespoon Organic, Cold Pressed Olive Oil
2 cloves garlic, crushed
Juice of one lemon
1 teaspoon agave nectar (optional)
1 teaspoon chipotle chili powder
1/8 teaspoon cayenne pepper (optional)
1½ teaspoon salt
Preparation:
- Remove kale from stem, Wash and spin in salad spinner. Place in large mixing bowl. Drizzle with oil, add remaining ingredients.
- Toss and lightly massage until the oil and spices are evenly dispersed. Place onto two dehydrator trays outfitted with the grid sheets. Place in dehydrator 4-6 hours at 115°F.
- Allow to cool completely before placing in an airtight container. Store at room temperature for as long as they will last — because we are sure you will eat these up very quickly!
Variations:
Substitute sesame oil for olive oil, or add cumin. You can also try adding Agave nectar or liquid Stevia to taste for a sweet hot chip! Other variations include taking the nacho cheese dip below and covering the kale with it, for a delicious decadent treat!
