I am obsessed with kale chips! I found this recipe on Meghan Telpner’s website. I’ve made them in the oven and also in the dehydrator and these are soooo yummy and healthy too! 1 bunch makes 4 small servings or 2 large depending on the kale lover involved.. I can eat a whole bunch myself, easily!
- 1 bunch kale – I use green or black/Lacinato
- 1/4 cup unsalted almonds (or almond butter)
- 1 tablespoon fresh lemon juice
- 2 teaspoons maple syrup or 1-2 dates
- 1 tablespoon coconut aminos
- 1 inch fresh ginger, grated
- 1 dash cayenne
Directions:
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Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend. Remember: you will be drying this out again later.
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With your hands, mix together the kale and marinade, massaging gently.
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Transfer to dehydrator rack or parchment lined baking sheet.
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Stick in your dehydrator on medium-high setting (I use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open.
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In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven.
