Crunchy Crisp Kale Chips

  • Serves 5

A crispy, flaky alternative to nacho chips that kids (and grown-ups) love!

  1. Remove kale stems and cut leaves into palm-size pieces.
  2. Put all other ingredients in a blender, slowly adding water during blending until mixture is a hummus-like consistency.
  3. Massage a liberal amount of the mixture onto both sides of each kale piece, ensuring the mix gets into the creases.
  4. Place coated leaves on teflex sheets and dehydrate for 2 hours.
  5. Remove teflex sheets, turn leaves over, and dehydrate another 2 hours or until leaves are crispy.
  6. Yields approximately 5 cups of kale chips.

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