I was starting to think that the purchase of my food dehydrator was a mistake. One can only eat so many raisins and banana chips.
That was until kale chips entered my life. Thank you Barbara Kingsolver for inspiring me to eat my greens (we are reading Animal, Vegetable, Miracle in our reading group right now and we would love for you to join us).
And it’s no secret this book has sent me into a bit of a health food kick ( I tend to go to extremes so watch out for the chocolate binge that will come in a few months).
I’ve been devouring books and lectures on nutrition and natural medicine. And while opinions vary on a lot of subjects the place that everyone can agree is that we need to eat more greens.
Not only do American’s have a diet astounding low in vegetables we also grow in nutrient depleted soil so that even when we eat our veggies we aren’t getting the nutrition that our grandparents would have eating the same plate 50 years ago.
It turns out that there is a simple remedy to a variety of health problems, cut out the junk food and eat more green. And of the greens Kale stands out for having a rich range of vitamins and anti-oxidants and being relatively easy to grow making it reasonably affordable. This recipe is a simple way to cut out snack foods (often an area where we tend to pile in extra sugar) and replace with one of the healthiest foods available at our local grocery store or farmers market.
These chips are easy to make and we enjoy them as much as popcorn or potato chips (okay so my husband may not totally agree with that statement but he does like the Kale Chips and my daughter and I can’t even wait to get them off the dehydrator before we start munching).
A quick not about baking these in the oven. You totally can do it, just set your oven down as low as it will go and check them regularly. This will work though I find that they don’t cook as evenly, some parts were burnt others too soggy and you miss out on the real crisp and crunch that makes this an irresistible snack.
I have this food dehydrator, it has served me well and is less expensive than buying a pound of of organic kale chips on amazon, if you had any intention of making kale chips a part of your regular life (I know I’m sure this is something you have been dreaming about for months) than it will definitely save you money.
Quick and Easy Dehydrator Kale Chips
You will need:
Food Dehydrator (or oven, baking sheets, parchment paper)
Kale (I buy the organic bags already washed and chopped, this is part of what makes this such a simple go to recipe for me)
Wash and dry kale if needed. If not already chopped remove the stems at this point, chop if desired.
Toss with oil. Just enough to very lightly coat the leaves.
Sprinkle with salt. Start with a pinch or two, toss and taste. Remember it will taste saltier as it dehydrates.
I spend a few minutes tossing the kale, working the oil and salt into the leaves. At this point I pick through my pre-chopped kale and remove big stems.
Spread kale into food dehydrator or baking sheet. Follow your dehydrator’s instructions or bake at your oven’s lowest setting. My dehydrator puts veggies at 135 degrees. These take between 2-4 hours. I’ve never had them burn even when I’ve left them on a little longer. Cooking time will depend on your temperature and humidity.
Remove once they are crispy. Store in air tight container (though we usually eat most of ours before we can put them away.)
This post is part of our Reading Group series. Right now are reading Animal, Vegetable, Miracle by Barbara Kingsolver. We would love for you to join us.