De-stem and rip kale into desired size of chip. Clean kale with filtered water, a dash of sea salt and a bit of apple cider vinegar. Drain as much water as possible.
approximately 4 cups
1-2 TBLS coconut oil (melted)
1 1/2 TBLS nutritional yeast
3/4 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp dried chives
1 tsp dried dill
1 tsp dried parsley
1/4 tsp Himalayian sea salt
In large mixing bowl melt coconut oil in the dehydrator. While that’s melting, mix all dry ingredients in a jar and shake.
Once oil is melted, toss kale to coat. Sprinkle spice mix to coat.
Lay out kale on mesh dehydrator trays. I turn the heat all the way up on my dehydrator and let them dehydrate overnight, or about 5-9hours.
You could bake these in the oven at a low temperature too, yet make sure to check often so they don’t burn. I burned a batch recently and decided I’d rather use my dehydrator. Also, I recommend not eating kale chips that are raw, because of their goitrogenic effects.
How do you prefer to eat kale?
Inspired by SheLikesFood blog for Ranch tortilla chips