Kale chips are a delicious healthy snack that you can eat instead of your usual potato chips. I also have been snacking on these often since I cannot eat potatoes during my cleanse. I also don’t have a dehydrator, so I used my oven. They turned out almost exactly the same as ones I’ve eaten from a dehydrator.
You will need:
A baking sheet
A bunch of Organic – locally grown kale
Bragg’s Liquid Amino Acids or sea salt
Olive Oil
A pinch of cayenne pepper
A medium/large mixing bowl
Pre heat your oven to 200 degrees. Wash your kale and pull off sections of the kale. I usually was able to pull off about 4 to 5 sections off of each stem. Throw the kale leaves in the mixing bowl and discard the stems. Add about 2 table spoons of olive oil, throw in a squirt of Bragg’s Liquid Aminos or sea salt, and a teeny tiny pinch of cayenne pepper. Use your hands to mix everything together. Make sure that all the kale is pretty evenly saturated with the olive oil and seasoning mixture.
Grab your baking sheet, and spread the kale out. Some kale will be overlapping one another – that’s ok, it’ll shrink. Throw them in the oven at 200 degrees for about 20 minutes.
After 20 minutes, take your kale out and make sure none of the pieces are sticking to the baking sheet. You can also move them around a little bit. I noticed that the pieces on the outside edges cook quicker than the inside so sometimes I will switch some pieces around. Throw the kale back in for about another 20 minutes. Keep an eye on the kale during this time, because everyone’s oven is a little different than the next.
Once your kale looks crispy, take it out – and enjoy!
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