These dehydrated kale chips are a tasty, healthy alternative to processed snacks and a great way to add some leafy greens to your diet. Kale provides calcium, iron, fibre, protein, omega 3 fatty acids, vitamins A, B6, C, K and antioxidants. Dehydrating rather than cooking these kale chips preserves all of the nutrients and enzymes.
1 bag of fresh organic kale
2 tablespoons organic extra virgin olive oil
1 tsp organic cayenne pepper
1 tsp organic Paprika
1 tsp organic sea salt
Wash and (fully!) dry kale and remove the stems. To remove the stems hold the kale leaf by the stem and use the thumb and forefinger of the other hand to push the kale off the stem. (I add the stems to my green juice to minimise food waste.) Cut the larger kale leaves into 1-2 inch pieces.
In a bowl add 1tsp cayenne pepper, 1 tsp paprika and a little sea salt to the extra virgin olive oil. Massage the kale leaves with this mixture and lay the leaves on dehydrator trays. Dehydrate these at 105 degrees fahrenheit or 40 degrees celsius for roughly 6 hours until fully dry with a nice crunch.
If you don’t have a dehydrator you can slow cook the kale chips in a regular oven at a very low temperature.