Kale Chips

Lately it seems like kale chips are the next big thing. I confess that I love them but I won’t buy them since they’re so expensive. I tried making them in my oven and they sometimes work and sometimes don’t, depending on how wet they are. The most reliable and efficient way to prepare kale chips is in a food dehydrator. Here’s a simple recipe.

Ingredients

2 bunches of kale

5 tbsp. olive oil

2 tbsp. tamari

1 tbsp. Braggs Amino Acids
1 tbsp. Worcestershire Sauce (I use The Wizard's Organic Vegan Gluten-Free)

1 tsp. onion granules

1 tsp. garlic powder

salt (optional and to taste)

¼ c. nutritional yeast

Directions

Clean the kale and remove the stems. Put the kale through a spinner and/or blot dry with dish towels to be sure it is dry. Tear the kale into pieces. I tear the kale away from the stems in what I judge to be bite-sized pieces. Put the kale into a very large bowl with plenty of room. Set the kale aside.

Combine all the wet ingredients in a measuring cup, beginning with the olive oil. DO NOT include the nutritional yeast, which will be sprinkled on at the end; so set that aside. These ingredients will be the coating. Stir them together until well-blended.

Stir the onion granules, garlic powder, and salt on the kale and stir it around. Pour the coating over the kale and turn the kale with a large spoon repeatedly until it is entirely coated. Be sure to pull up coating from the bottom of the bowl and work it into the leaves.  

Place the kale on lined dehydrator trays and sprinkle nutritional yeast on top of the kale. Set the dehydrator at 125°. The kale does not need to lay flat. Allow to dehydrate for about 12 hours (overnight works well).

Store the kale chips in an airtight container or bag. I put a desiccant packet or two in the container to keep it dry.

Eat well, be well, live deliciously!