4 cups of curly kale – washed & dried
1 tablespoon olive oil
1 teaspoon seasoned salt
1.Preheat an oven to 350 degrees F . Line a non insulated cookie sheet with parchment paper.
2.With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3.Bake until the edges brown but are not burnt, 10 to 15 minutes.
PESTO KALE CHIPS – a variation
6 cups of curly kale
1 cup of pine nuts
1/4 cup of soy sauce
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon of onion powder
1 clove of garlic
1/2 teaspoon of salt
1/4 cup of fresh chopped basil
1.Preheat an oven 350 degrees or use a dehydrator at 115 degrees.
2.In a blender or processor blend all of the ingredients except the basil until they are smooth. then add the basil last and pulse it until it is well blended.
3.Mix the sauce in the kale that has been washed dried and broken into small pieces with the thick stems removed.
4. Place the kale on dehydrator trays and dehydrate for 4 hours or until crispy, usually longer or place on cookie sheets (don’t overcrowd) and bake until crispy about 20 minutes, keep checking and stir them around occasionally.
NOTE: You can use store bought pesto or change it up with raw cashews soaked then pureed with hot sauce, cayenne, nutrition yeast flakers, lemon juice, apple cider vinegar, salt. Be adventuresome. Taste the sauce before you bake it, if you like it then, you will like it dried on the kale. HAVE FUN!