Shamrock Chips! aka Cheezy Kale Chips - fresh kale

Method

• You will also need: 1.
• A food dehydrator, or oven on very, very low setting (a dehydrator with temperature control recommended).
• 2.
• Patience, about 8-10 hours worth.
• Remove kale leaves from stem, leaving them in large chip-size pieces; discard stems or save for smoothies/juicing.
• Wash in cold water and drain (its okay to leave them a little bit wet; they dont have to be perfectly dry).
• In a large bowl, add in nutritional yeast and water, plus pink Himalayan salt (or salt of choice); mix together until its a sauce consistency.
• If you want to make them plain, skip the nutritional yeast.
• Toss kale leaves around in nutritional yeast sauce, making sure to coat them well.
• Add them to your dehydrator trays lined with nonstick liners such as nonstick dehydrator sheets or nonstick foil or parchment paper.
• If using the oven method, add to baking sheets lined with similar nonstick liners.
• Lightly sprinkle more salt to taste over the kale once its on a tray.
• Place trays inside dehydrator set to 95 degrees F; dehydrate for 8-10 hours or until chips are crispy.
• If using the oven (which I havent done successfully), set to 170 degrees F with the oven door open; bake until chips are crispy.
• I dont particularly like this method because oven temperatures vary greatly and the last time I tried, the kale pretty much turned to dust.
• Store chips in an airtight container in a cool location to avoid moisture in air rehydrating them.
• Makes 4-6 servings.
• Or 1 greedy one.