- 2 bunches of kale (Dino or Curly)
- 2-4 tbsp olive oil
- sea salt
- 1/2 a lemon
- Wash and dry your kale. Get a large mixing bowl ready.
- 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.
- Throw your chopped kale into your mixing bowl add the olive oil and toss to coat.
- 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.
- 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.