The taste was pretty much the same for all. You can go very easy on the olive oil. They dehydrate very quickly (4-5 hours) so, start them early in the day and you will have a great snack for later. My biggest challenge with these was to not eat them all before I got the picture taken! Make a lot as they dehydrate down quite a bit.
Kale Chips
For all versions: wash and spin dry 2 bunches kale. Remove the tough spine and tear into bite size pieces, keeping in mind that they will shrink in size as they dehydrate.
Version One:
- 3 T Olive Oil
- 1 tsp Sea Salt
Combine olive oil and sea salt in large bowl. Stir in kale and coat. Place on dehydrator sheets and dehydrate at 115 for 4-6 hours or until crisp.
Dinosaur Kale
Version Two:
- 3 T Olive Oil
- 2 Cloves Garlic
- 1 tsp Thyme
With food processor running, drop garlic in. It will mince. Add oil and thyme. Place mixture in bowl and follow directions above.
Green Kale
Version Three:
- 1 clove garlic
- 1 C Cashews, soaked at least 8 hours, rinsed and drained
- 1/4 C Nutritional Yeast*
- 1/3 C water
- 2 T Olive Oil
- 1/2 tsp Smoked Paprika
- 1/4 tsp Chipotle (spice)
- Pinch Sea Salt
With processor running, drop in garlic and mince. Add the rest of the ingredients and process until smooth. Pour over kale chips in a bowl and massage until kale is coated. Dehydrate on screens at 115 for 4-6 hours or until crisp. *Nutritional yeast is not raw but used frequently in raw food recipes.
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Dinosaur Kale
Green Kale
