Kale Chips are very easy to make and help satisfy that desire for a crunchy snack. Making them yourself is MUCH less expensive than buying them in the store.
Theoretically these will last for several weeks in an airtight container. Practically speaking, I find they get eaten up very fast 🙂 .
- 2 bunches of organic green kale
- 1/4 cup olive oil
- 2 TBL Nama Shoyu
- 1 TBL Mirin or Honey
- 2 TBL Nutritional Yeast
- 1 tsp Chipotle Pepper Powder or more for more spice.
- 2 tsp Garlic Powder
Optional additions – Add one or more of the following
- 1 TBL Curry Powder
- 1 TBL Chili Powder
- 1 TBL Cajun Spice
- 2 tsp Onion Powder
Wash kale and de-stem. Tear into large bite sized pieces. Place in very large bowl.
Mix remaining ingredients and pour over kale. Toss and/or massage with your hands to distribute well.
Spread kale out on mesh dehydrator trays. Don’t pack them to close together. You will likely need to use 2-3 trays.
Dehydrate at 111 degrees for 24 hours or more, or until crunchy.
Store in an air tight container.