KALE CHIPS

Ingredients:

1 bunch kale, rinsed and shaken dry

Spray oil of choice (i use coconut of sunflower)

Salt, pepper, or whatever other flavor you’d like!

Cookie sheet lined with drying rack

Prep:

Preheat oven to 250°F if you are using an oven, set dehydrator to 156.

1) De-vein the kale leaves and break them into manageable pieces.  I normally try to make them the size of a credit card so they can be stored relatively easily.

2) Place the pieces onto a drying rack that is on a cookie sheet (this is to increase air flow and allow the kale to dry faster) or on the dehydrator insert.

3) One you have your cookie sheets set up, get your oil and do a quick spray over, just enough to partially wet all the leaves. Alternatively you could place 1 tsp oil in a plastic bag and shake the leaves, but I don’t like that method as much because I have less control over how much oil goes onto each leaf!

4) Sprinkle the seasoning of choice onto the leaves. Make sure you go easy on the salt! The first few times I may have gone overboard!!

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Some Ideas:
-garlic

-black pepper

-Parmesan cheese

- Cheyenne

-nutritional yeast

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I use my dehydrator to dry them 3-4 hours @156degrees, if you don’t have one, just pop them in the oven at 250 setting until they are crispy (this time will vary slightly depending on the oven but about 1-2 hours, rotating the sheet half-way through.

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