Kale Week: How To Make Crunchy Kale Chips



De-stalk your leaves, then wash and dry them really well. (Use any variety of kale.) It’s important there is no moisture left on the leaves. I use a lettuce spinner to do this then leave them between 2 tea towels overnight. Toss the dry leave in some olive oil to coat – so for about 2 big handfuls of kale leaves use about 2 tbsp olive or liquid coconut oil. Season with 2 tsp unrefined salt – Himalayan, Celtic, Murray River, and 1 tsp cracked pepper then spread them on trays, not allowing them to overlap. Now either pop them into the dehydrator at 125 for 3 hours, or 40/50 mins at 100oC in the oven. They will stay crunchy at least a a week in an airtight conainer. Longer in the fridge. Kale will stimulate the liver to detox, help make your skin glow thanks to it’s vitamin A content and is a good source of calcium, iron, magnesium and folate. Crunch crunch crunch. Ooh I think a wrinkle just vanished! #janellapurcell #kale

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