Wash and dry your kale. Put about 2 Tbsp of olive oil in a large bowl. Mix in 1 tsp salt, 1 tsp pepper, a pinch of rep pepper, 1 tsp garlic powder, and a pinch of turmeric if you have it. Break off pieces of kale chip size. Mix kale in bowl of ingredients till lightly covered. Put in dehydrator on 110 degrees for about 3 hours or until crispy. Best if eaten right after they come out of dehydrator.
If you don't have a dehydrator, you can put a layer of aluminum foil on a cookie sheet, spread a single layer of kale on the sheet and bake at 325 for 10-12 minutes. Just keep an eye on it, because if it browns up too much, it will taste burned.
ReplyDeleteYou can probably do that, and if you watch them very closely to make sure they dont burn, they should turn out. The biggest reason I know that people usually use a dehydrator is because you can set the temperature really low ( around 100 -110) and in doing that the food stays raw and keeps all of its nutrients. I think just eating kale in general whether cooked or not is a good idea! Let me know how they turn out!
ReplyDelete