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Dehydrated Kale Chips

March 30, 2010

Let me just start out by saying, my “I want cheese and bananas for dinner” girl ate this whole plate of kale. We tried several different batches, each with a different spread. I think our favorite was very simple, olive oil and sea salt.

Slurry ingredient ideas:

  • an oil: (tahini, nut butter, olive oil)
    something acidic: (apple cider vinegar, lemon juice)
  • sea salt
  • honey (helps to add a bit of honey if you use tahini, to counteract the bitterness)
  • Seasonings: (green onion, garlic, oregano, paprika, etc. However you want your chips seasoned!)

Take the stems out of the kale and coarsely chop to chip size. Mix the kale with the wet sluffy to coat. Spread on parchment paper or drying trays, use dehydrator or oven temp at 115-125 degrees for a few hours until dry and crisp. Enjoy!

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