Kale is one of the healthiest vegetables on the planet! It is especially rich in calcium, vitamins A, C, and K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. It contains antioxidants as well as eye-health promoting compounds. WOW – we need to eat more kale! But other than in salads and smoothies, how can you enjoy this leafy green!?
I LOVE kale chips, so here is a recipe that is not only easy, but really versatile as well. Enjoy!
Ingredients:
- 4 bunches organic curly kale (washed and de-stemmed)
- 1/4 cup cold pressed olive oil
- Salt and pepper (to taste)
After you have washed and de-stemmed your kale, let it air dry. Then take the olive oil and pour into a small bowl. Rip the kale into chip-sized pieces (not too small), dip your fingers into the oil and massage the leaf until covered (not dripping, just covered). Place kale pieces on a dehydrator sheet. Add salt and pepper lightly over-top kale. Once you fill your dehydrator (I usually get 4 sheets full out of this batch with some kale left over for a salad) set the dial to 105F and dehydrate for 8-10 hours (depending on how crispy you like your chip).
For variations on this recipe you can use naturally infused olive oils – I recently used a blood orange infused oil, it was very yummy! Also feel free to experiment with other seasonings. Some great choices are onion powder, garlic powder, cumin, curry powder, and chili powder. Get creative! How do you like your chip?
Note: If you do not have a dehydrator that you can adjust temperature on then your chip will not be “raw”, however it is still a MUCH HEALTHIER chip than a store-bought chip – so get dehydrating! (Adjust time to 6-8 hours or until crisped to your liking)
