Kale Chips
Crispy kale chips are gently dehydrated at low temperature to preserve all nutrients. A savory blend of olive oil, salt, and nutritional yeast gives them an intense umami flavor. They make an excellent healthy snack or topping.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesRemove kale leaves from the tough stems and tear into bite-sized pieces. Wash thoroughly and dry completely using a kitchen towel or salad spinner.
Seasoning
10 minutesIn a large bowl, toss the dry kale leaves with olive oil, nutritional yeast, sea salt, garlic powder, and smoked paprika. Make sure all leaves are evenly coated.
Dehydrating
6-8 hoursSpread the leaves in a single layer on dehydrator trays without overlapping. Dehydrate at 52-57 °C for 6-8 hours until the chips are completely crispy and dry.
Cooling and Storage
15 minutesAllow chips to cool at room temperature for 15 minutes. They will become even crispier as they cool. Store in an airtight container for up to 2 weeks.
Pro Tip
Leaves must be completely dry before dehydrating, as residual moisture leads to uneven chips. Store immediately in an airtight container after dehydrating.
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