Equipment Needed
1 large bowl
1 baking sheet pan
Pan spray
Parchment paper or aluminum foil
Ingredients
2 bunches of kale (I prefer lacinato kale)
4 tablespoons of ghee or olive oil
1 lemon, juiced
Salt, to taste
2 tablespoons of nutritional yeast (optional)
½ teaspoon of ground ginger (optional)
Directions:
Wash and dry the kale thoroughly, then tear the leaves into pieces.
Toss the kale with olive oil or ghee, lemon juice, and salt, and sprinkle with optional ginger or yeast.
If using a dehydrator, spread the kale across the dehydrator sheets and dehydrate for 6–7 hours at 105°F.
If you don’t have a dehydrator, set your oven to 250°F, cover the baking sheet with parchment paper or aluminum foil, spray with pan spray, and spread the kale across the baking sheet.
Bake for 20–30 minutes, checking every 10 minutes for crispiness.
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