-
1
You will also need: 1.
-
2
A food dehydrator, or oven on very, very low setting (a dehydrator with temperature control recommended).
-
3
2.
-
4
Patience, about 8-10 hours worth.
-
5
Remove kale leaves from stem, leaving them in large chip-size pieces; discard stems or save for smoothies/juicing.
-
6
Wash in cold water and drain (its okay to leave them a little bit wet; they dont have to be perfectly dry).
-
7
In a large bowl, add in nutritional yeast and water, plus pink Himalayan salt (or salt of choice); mix together until its a sauce consistency.
-
8
If you want to make them plain, skip the nutritional yeast.
-
9
Toss kale leaves around in nutritional yeast sauce, making sure to coat them well.
-
10
Add them to your dehydrator trays lined with nonstick liners such as nonstick dehydrator sheets or nonstick foil or parchment paper.
-
11
If using the oven method, add to baking sheets lined with similar nonstick liners.
-
12
Lightly sprinkle more salt to taste over the kale once its on a tray.
-
13
Place trays inside dehydrator set to 95 degrees F; dehydrate for 8-10 hours or until chips are crispy.
-
14
If using the oven (which I havent done successfully), set to 170 degrees F with the oven door open; bake until chips are crispy.
-
15
I dont particularly like this method because oven temperatures vary greatly and the last time I tried, the kale pretty much turned to dust.
-
16
Store chips in an airtight container in a cool location to avoid moisture in air rehydrating them.
-
17
Or 1 greedy one.
