Kale Crisps

  • 2 bunches of kale (Dino or Curly)
  • 2-4 tbsp olive oil
  • sea salt
  • 1/2 a lemon
  1. Wash and dry your kale.  Get a large mixing bowl ready.
  2. Chop or tear your Kale into bite-sized pieces. If you’re feeding kale crisps to kids for the first time it may be worth it to de-stem the kale. 
  3. Throw your chopped kale into your mixing bowl add the olive oil and toss to coat.
  4. Take 1 teapoon of salt and throw it over the kale. Squeeze 1/2 a lemon over the kale too. Massage the salt, olive oil and lemon into the kale.
  5. Spread the kale evenly over your dehydrator trays. Two bunches of kale will probably take up 2 dehydrator trays. Close up the dehydrator and flip the on switch.  Dehydrate at 145 degrees F for the first 2 hours and then be brought down to 115 degree F for 6 more hours to dry – this does not harm the enzymes.

I treat Kale Crisps as a snack. I don’t really rely on them for my daily intake of greens. They are just a fun salty treat.


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