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.
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
- 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!
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!