This was a by-chance discovery. When I started researching the raw diet, I came across this delicacy. Believe me when I say that I was thinking, “Ewww. I don’t think so,” or something like that. However, I went ahead and did think so and I tried it and I must say that I was pleasantly surprised. My children where surprised and I knew that I was on to something.

Since Kale chips are the “healthy” version of potato chips, I decided to make some variations of potato chips. Salt and Vinegar chips are popular in the African-American community so that’s what I tried to imitate and again, it worked.  This is another example of a cheap, simple healthy recipe.  I wish I could say fast but you have to put it in a dehydrator (but it’s a totally fast healthy recipe to prepare).  Nonetheless, it’s totally worth it.  This is also a healthy recipe for kids to make on their own.

FOR THE BAKED VERSION:  SEE BELOW

Ingredients

1 bag of Kale (I buy the ‘cut up’ kind in a bag.  This is to alleviate having to remove the stems.  If you buy it fresh, make sure you remove the stems)
1/4 cup apple cider vinegar or regular vinegar
1/8 to 1/4 cup of oil
TT Salt
TT Pepper

1 plastic gallon-sized Ziploc bag
Dehydrator, or
thin baking sheet

Procedure

Place oil, vinegar, and seasons in the bag. Seal and shake until well coated.

Add the kale into the bag – as much as can fit. Seal and shake until well coated. Season to taste.

Remove the kale from the bag and place on your dehydrator sheet. Turn your dehydrator up to 145 degrees for 20 minutes. Then reduce the temp to 105 degrees and dehydrate until they are crisp (best to do this at night and let the dehydrator run overnight).

BAKED KALE CHIPS

NOTE:  You can add the liquid (vinegar) to the chips IF you’re putting it in a dehydrator.  If you’re doing the oven technique, it’s best to use dry seasonings or let the vinegar dry over the kale before putting it in the oven.

If you DON’T have a dehydrator, see this procedure:   preheat your oven to 350. Place your oil massaged kale on a baking sheet and bake for about 15 minutes. This won’t be a raw version but it will be healthy and vegan.

Uses: You can eat these alone, sprinkle them over salad or your favorite pasta, or place in salsa (that’s what I did).

adapted recipe