KALE CHIPS WITH OLIVE OIL, SALT & PEPPER
from a recipe on the Corbin Hill Food Project newsletter
1 bunch kale
2 T extra virgin olive oil
1 t sea salt
1 t black pepper
Remove the kale leaves from the stem, then tear into small pieces (not too small – they will shrink in the dehydrator)
Place kale pieces in a large bowl. Add extra virgin olive oil, sea salt, and black pepper. Toss to mix well, and then rub oil onto each leaf to coat on both sides.
Spread kale pieces one layer deep on a dehydrator tray topped with a paraflex sheet.
Dehydrate 6 hours or overnight, or until crisp.
To make kale chips in your oven:
Spread the kale in one layer on a baking sheet.
Bake at 350 degrees for 20 minutes, then turn and bake for 15 minutes more, or until crisp.
The information for baking comes from a recipe on the Corbin Hill Food Project newsletter.