Delicious and Simple Maya’s Farm CSA Member Inspired Kale Chips
We were thrilled to see this post on Instagram from @bustedvw
Ingredients:
1 Bunch Tuscano Kale, or other kind of green including beet greens
Olive Oil
Apple Cider Vinegar
Nutritional Yeast
Directions:
Rinse kale and mix in other ingredients to taste. Place in a food dehydrator for 3 hours. Enjoy!
No dehydrator? No problem!
Here’s a kale chip oven suggestion from plantpoweredkithen.com
“First prepare kale. Fully wash kale leaves by submerging bunch of kale in a sink of cold water….Strip the leaves from the stems and place leaves in a salad spinner. Spin several times to remove AS MUCH water as possible. If leaves are still a little damp, then use a kitchen towel to blot and dry kale leaves. You want the leaves AS DRY as possible before using.”
“Then, turn oven to lowest setting possible. For most ovens this is 170 degrees (it won’t take long to preheat, see note). Get two large baking sheets ready, by lining with parchment paper.”
“Add kale leaves [with other ingredients] and toss through with your hands….”
“Transfer the kale to your two baking sheets, spreading them out to give the leaves space to dry – the more space you give them, the better…”
“Place baking sheets in oven on two racks. Bake at 170 for an 45-60 minutes (rotate trays once during baking). Then, turn off oven, rotate trays again, and then let the trays sit in the oven for another 30-40 minutes. After this time, turn oven on again at 170, and let bake for another 15-20 minutes. Check kale, if it is completely dry and cripsy, remove from oven. If not, turn off heat and let sit in the warm (but turned offf) oven for another 30-40 minutes (or longer – can vary with the volume of kale in your bunch and thereby how much marinade on the leaves). By then, the kale should be crispy, and also still fairly vibrant green! If not fully crips, continue to let sit in the oven. (See note to “recrisp” leftover chips.) Munch ‘n crunch and enjoy!”
“Oven Note: If your oven can go lower than this setting – do so! It will take longer, but you’ll get there.”
“Recrisping Note: IF you have kale chips leftover, store in a paper bag or a container with a lid. They may lose some of their crispness within a day or two (especially if you live in a damp/humid climate). To recrisp, simply place back in oven at 170 degrees (or turned off after slightly warming) for about 15-20 minutes until nice and freshly crisp again.”
