How to Make Kale Chips in 3 Flavors | Print
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Kale Chips

  • Author: Sarah

Description

Make crisp and crunchy kale chips in your dehydrator and enjoy this “expensive” health snack at home.


Ingredients

Scale

Kale Chips:

  • 2 large bunches of kale

Nacho Dressing:

  • 1/2 cup of virgin olive oil
  • 2 tbsp. cider vinegar
  • 2 tbsp. finely grated cheddar cheese
  • 1/2 tsp. nutritional yeast
  • 1/4 tsp Himalayan salt
  • 1 clove of garlic, crushed
  • 1/4 tsp. chipotle spice or chili powder (optional)
  • 1 tbsp. tomato powder

Lemon Poppy Seed Dressing:

  • 1/4 c. virgin olive oil
  • zest and juice from one organic  lemon juice
  • 1 garlic clove, crushed
  • 1 tbsp. poppy seeds
  • 1/4 tsp. Himalayan salt
  • Pinch of freshly ground pepper
  • 1 tsp. dijon mustard

Alternatively, try pomegranate dressing for sweet, fall Kale chips.


Instructions

  • Take enough kale leaves from your garden to fill up a 2-quart bowl.   About 2 large bunches of kale leaves are enough.  If you are buying your kale fresh at the farmer’s market, 2 bunches will be enough.
  • Wash the leaves well and put them in a colander to drain.
  • Remove the center rib from each kale leaf.  You can do this by either cutting out the center rib or by tearing the tender part of each leaf away from the center rib.
  • Tear the kale leaves into bite-size pieces.
  • Place the kale leaves into a 2-quart bowl.
  • For Poppy Seed Dressing: Soak poppy seeds in lemon juice for 30 minutes.   In your blender add all the ingredients, including soaked poppy seeds.  Whirl in the blender until mixture is thick and creamy — about 1 minute.
  • For Nacho Cheese Dressing: Add all ingredients to a pint mason jar.  Put an airtight lid on the jar and shake well.  Continue shaking until the mixture is well blended and has thickened.  About 2 min.
  • Massage the dressing into the Kale leaves with your hands, being sure to coat each piece of kale thoroughly.
  • Place the prepared Kale leaves on your dehydrator trays.  Set the heat to medium.  Dry until leaves are thoroughly dry and crumbly.  The time for this varies depending on your dehydrator. In the Excalibur dehydrator, it takes about 3 to 4 hours. Smaller countertop models may take longer.
  • Alternatively, you can dry the Kale in your oven at 200*F for about 2 to 3 hours.  Dry until crisp.
  • Allow to cool and serve.  Or store in an airtight container until ready to eat.

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