Kale chips are a healthy alternative to potato chips and a good way to get some extra greens into your diet. They add a nice salty crunch to a meal and are delicious! I know they get bad mouthed a lot, but we actually really enjoy them as snacks and as a side to our meals. They are a bigger hit with some of the clan than salads, so it is an easy way for our family to eat vegetables.
These can be made in the oven, but they burn easily if you don’t watch them like a hawk. I rarely have time to stare at my oven, so I prefer to make them in the dehydrator. This takes a little longer but guarantees they will be crunchy and perfectly cooked every time.
This is the basic recipe, but don’t be afraid to try different seasonings and spices.
- 1 head of kale (rinsed)
- Olive oil
- Sea salt
Tear the kale off the stems and into bite sized pieces. Pour some oil olive into the palm of your hand and massage it into the kale. Sprinkle on sea salt to your liking and toss to coat them all.
Spread the kale pieces onto your dehydrator trays. Dry for 2-4 hours. Store in airtight container.
Ours have never lasted longer than 2 weeks, but they will stay crispy for at least 2 weeks when dehydrated. Oven baked chips will lose their crispiness after a few days.