Check me out! I made one of those fancy pictures-with-words button thingies! It took way longer than it needed to, but I couldn’t decide on the font I wanted to use, and then I REALLY couldn’t decide on the COLOR of the font I wanted to use. I’m still not super content with it, but eventually you just have to say to yourself, “Chelsea, it’s a picture. Going on a blog. You have children who want lunch.”
Anyway, I know, I know. KALE. Sigh. It’s all the rage. Everyone is talking about it. I’m supposed to rise above the commonplace recipes of the world and post about canning salmon and other interesting things that people aren’t going to find all over Pinterest. But darn it, kale is good! And this is totally relevant because I’m using my dehydrator instead of an oven like everyone else… heh heh!
Actually, the first 10 times I made kale chips (which, by the way, is the only way I’ve ever eaten kale…) I used my oven. I followed a few suggestions I found online at various degrees of temperature for various amounts of time. The results were always the same: One third of the chips were still soggy, one third were burned to a crisp, and the remaining third was edible and addicting. So finally my husband actually suggested the dehydrator to me!
Folk, we have a winner! THIS is the best way to make kale chips. If you don’t have a dehydrator, it’s time to invest in one. Go on craigslist and get a used one. You’ll use it for lots of things, but for now you’ll be running it all week making kale chips! These are just as good as everyone says they are – unlike the crunchy chickpea scam! (Anyone else disillusioned by those?)
Dehydrated Kale Chips
What you will need:
There’s lots of variations to make these, but the best that I’ve found is salt & vinegar. You can use regular vinegar, cider vinegar, or leftover sherry vinegar from your preserved garlic experiment!
- 1 bunch kale
- 2 Tbsp Extra Virgin Olive Oil
- 1/4 Cup Vinegar
- 1 tsp fine salt or 2 tsp coarse salt