4 c. Raw Kale (1-2 bunches, depending on the size)
2 Tbsp. Olive Oil
2 Tsp. Salt (adjust to your taste preference)*
*There are lots of ways to season kale chips. I like mine best with just salt, but experiment with your favorite spices to find the recipe you like best. Cayenne & nutritional yeast are both popular choices (but not together... yuck).
- Heat oven to 425 degrees. If you prefer to keep the recipe Raw, you can use a dehydrator set to 115 degrees.
- Wash the kale and shake off excess water.
- Tear the leaves from the stalks and into large pieces. Place in a large bowl
- Pour the olive oil over the kale leaves and use your hands or a spoon to mix until all leaves are coated.
- Sprinkle the salt evenly throughout the bowl.
- Spread the coated & salted leaves onto a baking sheet and place into the oven for 10-15 minutes, stirring 1-2 times during that time. The leaves will not cook evenly on the sheet so stirring occasionally is important. It will prevent you from ending up with leaves that are half soggy and half burnt.
- If you are keeping the recipe Raw, spread the leaves evenly on dehydrator trays. It will take 3-5 hours, depending on how many leaves per tray.
- Baked kale chips are best when eaten right out of the oven. Raw kale chips can be stored in an airtight container at room temperature.
Helpful Tip - If you have a dog, save the kale stalks. Our dog loves to eat them plain or with flax oil drizzled on top. It's one of his favorite treats.
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