Kale chips. I know, I know…kale chips are so 2013 (or something) but they are still a huge hit in our house! Now that my garden is bulging in kale, making kale chips is an easy (and delicious) way of using them up!
There are so many recipes out there for amazing kale chips. Cheesy kale chips, sweet and salty kale chips, curry kale chips, chocolate coconut kale chips, nacho cheese kale chips…the ideas go on and on and on!
I still seem to always resort to my tried and true ‘salt and vinegar’ chips. They seriously couldn’t be easier to make and we all love them. My daughter will sit down with a giant bowl and eat them like popcorn.
While I use a dehydrator to make my chips, you can also use an oven. I prefer the dehydrator as I can keep the ‘raw’ factor intact and preserve all the nutrients and enzymes.
Plus, dehydrated kale chips store better in a storage container without getting soggy. But who am I kidding. We hardly ever need to ‘store’ the chips as they get devoured in one day!
I don’t include strict measurements in this recipe as it really is made ‘to taste’ and depends on how much kale you have. Just go easy on the salt. I find kale chips to get too salty. You can always add more salt at the end if you need.
If you aren’t into making your own kale chips, you can buy them from Wise Choice Market and have them shipped to you!
- Put kale leaves in a large bowl (you can work in batches if you need to)
- Add olive oil (about 2 tbsp or so)
- Add vinegar (about 1 tbsp)
- Massage kale leaves until they are coated with the oil and vinegar
- Lightly sprinkle with sea salt and pepper
- Lay in single layer on dehydrator sheets
- Dehydrate at 110 degrees for 6-8 hours or until crispy
- Store in a zip top bag or other storage container. Will stay crispy for a week or longer in your pantry.
- Mix kale as above.
- Spread in single layers on baking sheets.
- Bake at 350 for about 10-15 minutes until crispy.
- Careful, the difference between crispy and burnt is very close! Keep an eye on them!