top of page

Kafe's best kale chips ever!

2 Large Bunches of Organic Dino Kale

1 TBSP Grey Salt (Rock Salt)

¼ Cup Hot Water

¼ Extra Virgin Olive Oil

¼ Cup Aged Vinegar (Braggs Apple Cider or Aged White Wine Vinegar work well)

3 TBSP Nutritional Yeast Flakes

STEP 1 – Prepping your kale Leaves: Before making chips it is important to take out the Kale ribs (the large vertical spine part of the leaf). Take a sharp knife and cut both sides from top to bottom on either side of the spine. Once all the leaves are removed from the spines, tear them into bite size pieces and place in a large bowl. (Do not make the pieces to small – they will shrink in the dehydration process)

STEP 2: Combine the salt-water mixture by adding the grey salt and hot water in a separate dish. Stir the salt-water mixture until the salt is completely dissolved. Pour over prepped Kale and message into leaves until they begin to wither.

STEP 3: In a separate bowl whisk together the oil and vinegar and pour over wilted Kale. Again, message into the leaves and let the Kale rest for 5 minutes.

STEP 4: Grab a separate decent sized bowl and set aside. Take the rested Kale and squeeze dry with your hands (be careful not to over squeeze – the goal here is to take off most of the moisture) Next, set squeezed Kale into the clean bowl you just set aside at the beginning of step 4. Sprinkle all the nutritional yeast flakes onto your squeezed kale and blend very, very lightly.

STEP 5: Place loosely on open dehydrator trays. Avoid overcrowding as it will inhibit drying time and chip texture. Dehydrate at 115 Degrees until dry and mainly crispy (Don’t over -dry or they’ll be too crispy and break apart into little bits). You can sprinkle more nutritional yeast on your Kale Chips once you have them on your dehydrator trays. This can be a bit messy but so worth it! NOTE: These can be dried outside in the summer months

Best Kale Chips Ever
Download PDF • 188KB

18 views0 comments

Recent Posts

See All
bottom of page