Shamrock Chips! aka Kale Chips
What you’ll need:
2 bunches fresh kale
1.5 to 2 cups nutritional yeast
1 cup water
Pink Himalayan salt or sea salt
Food dehydrator – or – oven on very, very low setting (dehydrator with temperature control recommended)
Patience – about 8-10 hours worth
1. Remove kale leaves from stem leaving them in large chip-size pieces; discard stems or save for smoothies/juicing
2. Wash in cold water and drain (it’s ok to leave them a little bit wet; they don’t have to be perfectly dry)
3. In a large bowl, add in nutritional yeast and 1 cup water, plus .5 teaspoon (or to taste) Pink Himalayan salt (or salt of choice); mix together until it’s a sauce consistency. If you want to make them plain, skip the step nutritional yeast steps.
4. Toss kale leaves around in nutritional yeast sauce, making sure to coat them well.
5. Add them to your dehydrator trays lined with nonstick liners such as nonstick dehydrator sheets or nonstick foil or parchment paper. If using oven method, add to baking sheets lined with similar nonstick liners. Lightly sprinkle to taste more salt over the kale once it’s on a tray.
6. Place trays inside dehydrator set on 95 degrees F; dehydrate for 8-10 hours or until chips are crispy. If using oven (which I haven’t done successfully) set on 170 degrees F with oven door open; bake until chips are crispy. I don’t particularly like this method because oven temps vary greatly and the last time I tried, they pretty much turned to dust.
7. Store chips in an air-tight container in a cool location to avoid moisture in air rehydrating them.
Makes 4-6 servings
Or one greedy one