1 head fresh kale, wash and remove center stem/vien
1 teaspoon sea salt
1 teaspoon raw agave nectar
½ teaspoon sea salt (again)
large container for soaking
Cut the pieces of kale into palm-sized segments. Place them all in large container and fill with water. Toss 1 tsp. sea salt into water. Bruise the kale with your hands for about a minute. Allow to sit in salted water for about 30 minutes. Drain well. Toss with agave nectar and remaining 1/2 tsp. Lay the leaves on mesh dehydrator screens. Dehydrate at 115 degrees for about 8-10 hours.
I do recommend eating these outside as they make a HUGE mess. My kids usually eat the entire container in one sitting. They are yummy, and a great way to get more greens in. I have also added herbs before (dried oregano and basil) which gave it an almost pizza-type flavor.
Anna's ThoughtsBy Anna
Wonderful little curled-up crispy chips that kids and adults will go crazy for! The credit for this recipe goes to Dr. Ritamarie Loscalzo of eLivingHealth.com.
Print This Recipe (PDF)
Click the button below to download the printable PDF.