Kale Chips. Pure & simple. There are so many varieties out there now, but I still love ’em extra crispy with some coarse pink or sea salt. Around here, we’re hooked on nutritional yeast, so for all you cheese-flavor lovers, you have the option of tossing in some nutritional yeast and cayenne for an added kick to your kale chips. Enjoy!
SIMPLE KALE CHIPS
1 bunch kale
1/4 cup olive oil
1 lemon, juiced
1 tsp Himalayan pink salt or sea salt
2 tbsp nutritional yeast
1/8 tsp cayenne pepper
Wash thoroughly, then tear the kale leaves into pieces. In a bowl, toss the kale with the olive oil, lemon juice, salt. Spread across the dehydrator sheets and dehydrate for 6-7 hours at 105 degrees. If you don’t have a dehydrator, preheat your oven to lowest temp, and spread kale across a baking sheet. Bake for 20-30 minutes, checking in frequently to make sure the oven isn’t getting too hot and burning the kale. Though technically this isn’t raw status, you can still enjoy some tasty kale chips using your oven.