Crispy Kale Chips
Adapted from https://www.allrecipes.com/recipe/176957/baked-kale-chips/
Ingredients
1 Bunch of kale
1 Tbsp (15 mL) Oil
1 tsp (5 mL) Sea salt (or to taste)
Any other desired seasonings
Directions
Directions (Oven dehydration method)
Preheat oven to the lowest heat setting.
Prepare kale by washing, drying, tearing into smaller pieces, and disposing of any tough stalks.
Arrange a single layer of kale pieces onto parchment-lined baking sheets. If dehydrating large amounts of kale, place balls of aluminium foil in the corners of each baking sheet to stack another baking sheet on top. Rotate the baking sheets during the dehydrating process.
Bake kale for 10 mins. Prop the oven door open and continue to bake for approximately an hour, rotating baking sheets and gently shaking or stirring kale every 30 minutes. Add extra 15 minute increments as needed to bake until crisp and crumbly; kale needs to be fully dried to safely store.
Store in glass jars for 2-3 days. Alternatively, if completely dehydrated, kale can keep for up to a year in a freezer bag with all air pressed out.
Directions (Oven Baking Method)
Preheat oven to 300°F. Toss dried kale pieces with olive oil, salt and seasonings.
Arrange kale on parchment-lined baking sheets. Avoid crowding kale; bake in batches if needed to ensure enough space is left on baking sheets.
Bake in oven for 15-18 minutes or until the edges start to turn brown.
Store chips in air-tight container and consume within 2-3 days.
