HOW TO: Make Cheesy or Asian-Inspired Kale Chips: Affordable, Healthy, and Irresistible Snacks
by Marni Fogelson-Teel, 01/07/13
Traditional “Cheesy” Kale Chips
1 bunch kale
2-3 Tbsp olive oil
¼ cup nutritional yeast
1 1/2 tsp apple cider vinegar
2 tsp dried herbs, such as basil
Wash & Mix
Wash your kale well, then break into pieces (I like to make them slightly larger than bite-sized so that they don’t crumble when being stored). In a large bowl mix kale pieces, olive oil, nutritional yeast, apple cider vinegar and herbs. Massage everything together for several minutes (this is a great messy job for kids to help with!). Make sure all of the pieces are coated well. Add an additional teaspoon or two of olive oil if the kale seems especially dry (since a “bunch” can vary greatly in size).
Dehydrate
Spread kale pieces onto dehydrator trays. You will need about two trays per bunch of kale. Dehydrate at 115 degrees for about 4-5 hours, until crisp and dry. Cool and store in an airtight container. Try to stop yourself from eating all of them in one sitting!
Pages: 1 2
Hi Marni-
My mouth watered while I read this! Such gorgeous photos of such a yummy snack. I actually got some kale into my very finicky preschooler by making kale chips! Thanks for the variations of the recipe.
Beth