Even the most sceptical of leafy green eaters quickly becomes a convert when I present them with my kale chips. Crunchy, salty and without all the guilt that comes with eating a bag of Lays, these chips are a nutritious and tasty treat. You can pick them up in stores like Whole Foods but they tend to run between $8-10 a bag. I estimate making them at home probably costs me around $2 (depending on current price of kale) and takes about 10 minutes. The video below will walk you through the process of making them and I’ve also posted the ingredients and steps for you. Don’t be afraid to play around with the measurements so you can fit them to suit your taste buds. I’ve also had great success experimenting with different spices and flavors: curry power, chili powder, italian spices. If you aren’t looking for a vegan option trying using parmesan cheese.
1 bunch of kale
2 cloves of garlic (crushed)
1/2 lemon (squeezed)
4 tablespoons of nutritional yeast (or parmesan cheese)
5 tablespoons of olive oil
— Pull the kale off its stems and tear into pieces. Bigger pieces are fine as they will shrink down in the dehydrator or oven.
— Place in bowl and mix in the other ingredients. I use my hands to mix it all up and massage everything into the kale as I go.
— Spread flat on a baking sheet or dehydrator trays (usually 1 head of kale takes up 2-3 trays on my dehydrator).
–If using an oven, bake at 425 for about 15-20 minutes. You’ll know they’re done when most of the moisture is gone from the kale and you’re left with a nice crunchy chip.
— If using a dehydrator, set temp to 115 if you want to keep them as a raw food. At this temp they usually take a couple of hours to reach chip consistency.