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Kale Chips

instead of potato chips you might like to try crunchy kale chips. I make mine in a dehydrator, but they can also be easily made in an oven set on the lowest temp.
1 bunch fresh organic Kale
Extra Virgin Olive Oil
Sea Salt
Wash Kale leaves and pat dry with a paper towel. Pour a little bit of olive oil in the palm of your hand. Rub the olive oil into both sides of kale leaf until all are completely covered. Using a sharp knife remove stem from leaf. You may save the stem to cut up into soup or to make juice. Tear leaf portion of kale into chip sized pieces.
Oven method: Pre heat oven to 135° or whatever the lowest setting is for your oven. Place oiled kale pieces on a cookie sheet and salt generously. Check every 10 minutes  or so until crisp. Store in an airtight container.
If you have a dehydrator follow directions for your unit and don’t heat above 114°, chips should be done in around 4 hours.