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1 head of green or red curly kale (green is milder)
1-2 tablespoons olive oil
1-2 tablespoons nama shoyu or braggs
xell's version- about a tablespoon of nutritional yeast
you could get creative and do oil and vinegar, or add oil and any dried spices. i've found that the olive oil and braggs is the perfect combination for marinating.
wash and tear up the kale into large bite-sized pieces. place into ziploc bag and pour in marinade. toss to coat thoroughly (you especially want the oil to coat, this makes them shiny and extra crunchy when ready). marinate in the fridge overnight or a few hours. dehydrate 3-5 hours until dry and crispy. they get very thoroughly dry, so don't worry about the shiny parts, its the oil. if any are still damp, you can first check after 2-3 hours and flip for the remainder of time. if they are overly dry and crispy they will tend to crumble easily. enjoy!!
Noelleloveshoney's ThoughtsBy noelleloveshoney
many thanks to xell, my colon hydrotherapist, for her wonderful suggestions and basic recipe for kale chips. i hate kale, and can only tolerate it in small amounts if marinated and in a salad. i was very hesitant to try this idea but xell (pronounced "chell") said they're out of this world. too true. they taste like popcorn and are so crunchy, i can eat a whole head of kale while stuck in traffic. my 2-year-old niece and my own 18-month-old love their 'crunchy salad' and we have to make sure to tear it up a little or else they stuff their faces. one day i'll get a picture of the two of them, with the green powder residue all over their faces. reminiscent of childhood cheetos overdosing... long live green chips!!
(pic coming soon)
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