These are really easy to make! They keep fairly well and are great to keep in mind if you have kale in the refrig that needs to be used. Kale is full of vitamins and minerals. All that adds up to make kale chips a very practical recipe!
To make kale chips
you'll need:
Kale
Olive Oil
Salt
(Other Optional Seasonings)
Start by washing and thoroughly drying your kale. I spread it out on a big tea towel and blot the leaves dry. Pull out the tough stem and then separate the larger leaves into manageable pieces. You can do this all by hand - grasp both sides of the leaf in one hand and gently tear the stem with the other hand.
Place your dry and de-stemmed kale in a big bowl. Spray or sprinkle olive oil over the top. Using tongs or your hands, toss the oil to cover all the leaves as thoroughly as possible. Add a little oil at a time until the leaves are fairly well coated. You'll be working with teaspoons of oil here, not cups.
Now sprinkle salt or other seasonings on the leaves. Toss again to cover the entire bowl full.
Place the kale in a dehydrator at about 130 degrees until dry and crispy. The time will vary based on your kale and dehydrator but you're looking at 2-3 hours for this.
If you don't have a dehydrator, you can dry the kale chips in your oven. Preheat the oven to the lowest setting possible. Spread your kale in a single layer on a baking sheet and pop them in the oven. Once in, turn the heat off. Remove the chips when they are crispy. If you have a lot of kale, you may need to turn the oven back on after it cools below 130 degrees to get to the desired crispiness!
That's it! Store kale chips in a sealed container so they stay fresh and crispy.
Seasoning Suggestions:
Salt and Pepper
Nutritional Yeast
Italian Seasonings
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