Kale chips – naked
When I’m travelling I’ll buy a bag of kale chips to snack on. It helps me to keep up my intake of green foods, avoid the temptation of eating airline snack foods and highly processed potato chips.
When I’m home, I’ll make a few bags of kale chips to snack on during the work day and to share with family and friends when they come over.
They are surprisingly easy to make and you can use a dehydrator or cook them in the oven.
This is my go-to naked kale chips.
1 bunch kale, tough stems removed, roughly chopped (6-8 cups)
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon finely ground sea salt
Strip the leaves from the tough stems of kale.
Mix the olive oil, lemon juice and sea salt together in a cup and then pour over the kale.
Massage the seasoning into the kale to make sure that it is well coated and to allow the salt and lemon juice to help to break down the fibres in the kale and make it softer.
Dehydrate: arrange the kale on a teflex-lined dehydrator tray and dehydrate for 8 hours or overnight until crips. Use the 105 degrees celcius setting.
Oven: pre-heat the oven to 150C and arrange the kale in a single layer on a baking sheet or coconut oiled tray. Careful – they can burn easily. Bake for about 15 minutes and then remove from oven and gently flip over. Bake again for 5-10 minutes, watching closely to make sure they don’t burn. Let them cool completely before storing.
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