I bought a beautiful bunch of bright red/purple kale a few days ago. It looked pretty on the table. It looked pretty in the fridge too, a trophy vegetable to show the whole family Look at the nutritious foods we like to eat. Another day or two, of course, and it would be making me look bad.
Kale is a vegetable that must be tenderized before eating. I learned this the hard way. After my first experience, I didn’t buy it again for almost five years because I was convinced it would dislocate my jaw. In this simple recipe for dehydrated kale chips, you ‘rub’ or ‘massage’ the ingredients into the kale, which results in a light, crispy texture that almost dissolves in your mouth.
Kale Chips
- one bunch red or green kale
- olive oil
- 1/2 a lemon
- sea salt
- garlic powder
Wash the kale and dry it very well with kitchen towels. Remove the thick stems and cut the leaves into chip-sized pieces.
Place the kale pieces into a large bowl. Drizzle with a couple tablespoons of olive oil, a hefty squeeze of lemon juice, and generous pinches of sea salt and garlic powder. Work the mixture with your hands, rubbing and massaging the flavours into the leaves, until the kale is evenly coated and slightly bruised. Let stand for 15 minutes to further tenderize the leaves.
Spread kale on dehydrator screens and dry at 115F for about 8 hours. Enjoy.
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