Kale Chips

I can’t recall where I first came across these beauties – I think it was viewing the dehydrated version on the health shop shelf with a hefty priced tag for a small handful, and thinking that I could do that myself.  I looked on the internet today, and turns out they are everywhere, some recipes with added spices or nutritional yeast.

Here’s how I do them:

You’ll need:
1 bunch of kale (curly leaf kale is my favourite)
1T olive oil
A good pinch of sea salt

1)  Simply wash and dry with a clean tea towel.

2)  In an oven dish, spread and coat well with oil and salt.  Don’t overdo the salt – I got a bit carried away once and it overpowers the natural taste of the kale.

3)  Dehydrate in your oven (if you don’t have a dehydrator) for about 4 hours on the lowest setting.  Or, bake at a medium heat (170 degrees Celcius) for about 10m.

4)  The chips should be crispy but retain their green colour.

And it’s that simple.  If you have any left, you can store them for a couple of days in an airtight container in the pantry.

Last night I added them on top of oven-baked chicken with lentils.

{GAPS Notes: olive oil is not recommended on the GAPS Diet when heated. You could substitute for a little butter.}

[Gluten-free, dairy-free, grain-free, and raw if dehydrated at less than 40 degrees Celcius]

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