Everyone loves Brad’s Raw Leafy Kale, but it can be an expensive habit. And since at the moment, I have more kale in my garden than I know what to do with, I thought, there must be a way to make leafy kale chips myself.
MaryJane’s Farm magazine had a comprehensive how-to in the June 2013 issue, but alas, it involved a food dehydrator (dessicator.) The search for an oven method led me to Dreena Burton’s Plant Powered Kitchen, where she gives excellent directions for oven-made crispy kale chips, as well as a nice recipe for a flavor coating based on tahini, tamari and maple syrup. Yum!
No Dehydrator Necessary, Just Use Your Oven
Dreena gives detailed directions for the cooking technique, but the gist of it is:
1. The kale must be spun or blotted very dry.
2. Hand mush the flavoring mixture with the kale leaves to coat them.