Okay, so I’ve tried the kale chip recipes that call for olive oil and salt, and then bake in oven. I’ve tried it twice, just hoping the first time I screwed up somehow…I was sorely disappointed. So, I created my own recipe- full of flavor and pleasing to all taste buds I’ve encountered so far!
Make your own recipe. Start with an a couple tablespoons of oil and some sea salt. Add any spices or sauces that satisfy your taste buds. Here are two of my favorites.
BBQ Kale Chips
6 oz de-stemmed kale (any type)
2-4 Tb red pepper chipotle sauce
Coat kale in sauce. You do NOT need to cut or tear kale. It’s better to keep them whole. Lay out coated kale on trays for dehydration. It is okay to keep them clumped together. Dehydrate in dehydrator at 125 degrees for 3 hours. You can also use a low heat in an oven. You may need to flip chips half way through to thoroughly dry.
Vegan Parmesan Chips:
2 Tb olive oil
3 tsp vegan parmesan
6 oz de-stemmed kale
Thoroughly rub all kale in oil and parmesan. Make sure all kale is coated with oil for best flavor and texture throughout. Dehydrate in dehydrator at 125 degrees for 3 hours. You can also use a low heat in an oven. You may need to flip chips half way through to thoroughly dry.
Store in airtight container to keep crisp longer.