Kale Chips

I dare anyone to try these and not like them! If you don’t like them, wellllllllll I’m not so sure we should be friends. These are a great staple to have in your pantry for a healthy snack. If they make it to the pantry that is. I finished off a whole tray from the food dehydrator before I could get them into some tupperware. I just got done teaching a yoga class and was starving ok? With that said, if you don’t have a dehydrator you can make these in the oven too. I should point out that using the dehydrator method is going to make your home smell like a giant fart. There’s no way around it. I don’t know if this happens if you make them in the oven. I typically dehydrate in our basement to prevent the whole house smelling like veggie toots. But this time the stench traveled upstairs! Just deal with it. These are delicious. 

Kale Chips

2 bunches of kale, washed and throughly dried 

 Pinch of salt 

 1/2 cup nutritional yeast 

 Juice from half a lemon 

 2 tablespoons of olive oil

 Use your hands to rip kale leaves from tough stems into potato chip sized pieces. (You don’t want to rip the leaves any smaller because they will shrink down to nothing and you would have kale dust instead of kale chips.) Place kale in a large bowl, I use a lasagna pan. Toss kale chips with the rest of the ingredients and mix well. I find using my hands to mix does the job well. Place kale on food dehydrator trays. Be sure to not overload trays. Dehydrate your kale chips for 4-6 hours at 115 degrees F 

 Oven method Preheat oven to 275 degrees F. Place prepared kale chips on a cookie sheet and bake until crispy, about 20 minutes. 

 IMPORTANT STEP: Write yourself a note to remind you that you have kale chips in the dehydrator! I cannot tell you how many times I’ve forgotten about my kale chips. Probably because I dehydrate in my basement. I think my personal record is leaving the kale chips in the dehydrator for three days. They were delicious nonetheless but almost to kale dust stage.

Amanda Stivers