Salty Sweet Kale Chips are a fantastic way to get healthy, quality greens into your diet without even realizing it—except for the color, of course. They are a splendid combo of salty sweet crunch, and yes, kids love them. I will sometimes eat a whole head of kale in one sitting they are so delicious. Munch. Munch. Munch. Pack ’em up in your purse, in your car and at your desk so when hunger hits, you are satisfied with real, quality, delicious food instead of junk.
Makes: approx: 3 cups | Preparation Time: 20mins | Dehydration Time: 6-8hrs
1 head of organic kale
2 1/2 tsp pink Himalayan salt or more to taste (can substitute Celtic sea salt)
1/2 cup maple syrup, raw yacon syrup or raw honey to taste
2 tsp fresh organic lemon juice
Let’s Get Started:
Wash your kale. Using kitchen scissors, a knife or your trusty hands, separate the leaves from the stems.
Place your leaves in a large bowl and pour remaining ingredients over the leaves and start bruising the kale until it becomes “wilty.” Like this:
Once wilty, load up your dehydrator screens on trays and place in a dehydrator set to a temperature of 95-100°F for 6-8 hours or until desired crispiness is achieved. Enjoy immediately or store in am airtight glass container on the counter or in your pantry for weeks.
*No dehydrator? Bake the kale at 200°F in the oven until dry and crispy. About 1 hour, just keep an eye on it.