If you are like me, you probably have been neglecting your garden a little too much. My kale has been exploding and my garden looks like a wild mess. But I am glad I have lots of people I can give my vegetables too. One recipe my son constantly asks for is kale chips. It is a really easy recipe that can be modified to change up the flavors.
Start by washing and drying your kale.
To the kale, add garlic powder, lemon juice (you can use fresh lemon), nutritional yeast and salt and pepper.
I don’t really have the exact measurements because I usually layer my bowl with a layer of kale, sprinkle salt, squeeze of lemon juice, sprinkle garlic powder and nutritional yeast and then layer kale and repeat until all my kale is in the bowl. Then I give everything a good toss and gentle massage.
I find layering the seasoning and kale helps to spread out the seasoning evenly. You can add other spices as well like chili pepper or Italian seasoning. This also makes a good tossed salad and I snack on a few pieces before they get dried. If you don’t know if you added enough seasoning then just taste some of the kale and add more.
Place the kale in a dehydrator at 125 Degrees F. I have tried this in the oven and it works as well. The kale will be darker in color in the oven.
Dehydrate for about 2-3 hours until all the kale is dry. My son and nephew usually steal a bunch from the dehydrator before they are ready.
These are crispy, sour, salty and have a cheesy flavor from the nutritional yeast. They are addicting and a great way to sneak in your veggies. Enjoy.
- nutritional yeast
- garlic powder
- lemon juice
Wash and dry your kale. In a bowl add a layer of kale, sprinkle salt, squeeze of lemon juice, sprinkle garlic powder and nutritional yeast and then layer kale and repeat until you use all your kale. Toss well and gently massage. Taste your kale and adjust the seasonings.
Place in a dehydrator in a single layer. Dry on the vegetable setting about 125 degrees F. (Alternatively you can put this in your oven on some parchment paper lined trays at the lowest setting. Watch the kale and turn often. When dry remove from the oven. The color will be more of a toasty brown in stead of green.)
Dry for 2-3 hours or until all the kale is completely dry. Place in an air tight container. This will be good for about a week. It wont seem like a lot of kale since it does shrink when you dry it.
Check out my other kale chip recipe https://eatitnoworeatitlater.com/2013/06/29/cheesy-kale-chips/
For more recipes: https://eatitnoworeatitlater.com/recipe-list/