Kale Chips (raw or baked)
Kale - it's good and good for you.
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- 2+ c destemmed kale
- ¼ c olive oil
- 3 cloves garlic, chopped
- sea salt to taste
- Wash and destem kale.
- In separate bowl, combine olive oil and chopped garlic.
- Toss kale in the oil and let sit (anywhere from 15 minutes to two hours).
- To make raw kale chips, arrange kale and garlic on a baking sheet and put in a sunny spot.
- The dashboard of your car (parked in full sun) works great for this. You should have chips in less than a day.
- If you have a dehydrator, set it to 105° and use it.
- Otherwise, put your baking sheets full of kale (use a cake pan if you want to stir them around without losing any) in a 450 degree.
- Then TURN IT OFF. This method insures you won’t burn the chips. When they are crispy (half hour to 45 minutes), they are done. Take them out, salt them, and eat. These make a great potato chip substitute.
- Try adding 2 T Bragg’s Liquid Aminos to the olive oil and garlic mixture, or 2 T of local honey, maple syrup, or apple cider vinegar.
- A dash of cayenne pepper adds a nice kick, as does 2 T of nutritional yeast
Upper Valley Food Cooperative http://www.uppervalleyfood.coop/