1. Wash Kale thoroughly. Like spinach and other greens, it can hide nasties in its leaves, so you want to make sure to get rid of all of it.
2. Cut out any thick ribs from your kale leaves. These don’t taste good, they don’t powder up well, and can be kind of icky.
3. Pat dry. The more you can dry your produce now, the less time it takes in the dehydrator.
4. Lay out on your dehydrator trays, and then dry at about 125 degrees until they are nice and crisp. This is going to be fully determined by how wet they were when you put them in, how large the chucks were, what the humidity in your area is. Sometimes, you just need to check for doneness, and continue baking if they aren’t crispy. don’t overlap them for best effect.
This is the basic plan. You can store these, but in this state, they’ll just crumple up into bits of dry kale. What can you do with crumpled up bits of dried kale?
Need some flavor to your chips?
Toss them in a bit of olive oil or coconut oil, salt, nutritional yeast, parmesan, ranch seasoning or other fun flavor of choice. don’t use much oil or they’ll be greasy. Just a wee bit will do you. Serve immediately.
Kale chips in the oven. Like potato chips, but with kale. Spray clean, washed Kale with Pam (I make it from extra virgin olive oil and water), arrange on tin foil on cookie sheet, bake at 300 degrees for about 10-15 minutes.
For me, I like to put the dehydrated kale leaves in my food processor and ground them into a nice powder where I can sprinkle a teaspoon in meat loaf, casseroles etc. I store the powdered kale in a quart mason jar in my spice cupboard.