Traditional and Asian-Inspired Kale Chips Are an Affordable, Healthy, and Irresistible Snack
by Marni Fogelson-Teel, 08/29/11
Note: Kale chips are mainstays in many raw food diets, and we use a dehydrator to keep out drying temps low to maintain all the food’s nutrients. However, if you don’t have a dehydrator, put your oven on the lowest temperature (usually around 200 degrees), spread the kale chips on a baking sheet, and cook with the oven door cracked. You will need to check the recipe every 15 minutes or so, since the temperature will be harder to maintain than in a dehydrator. This recipe calls for one bunch of kale but it doubles and triples well so feel free to buy (or grow) as much kale as you like-the chips will get eaten up before you know it! And it’s a great recipe to get kids involved.
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