| 6 | 7 | 892 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 7 min | 0 min | 1 |
| 1 bunch | Kale (large bunch) |
| 3 tbsp | Extra virgin olive oil |
| 3 tbsp | Dill, dried |
| 5 tbsp | Nutritional yeast |
| 3 tbsp | Coconut aminos, Coconut Secret (or Bubbies pickle juice or ferment juice) |
| 1/2 tsp | Sea Salt |
If washing Kale dry in spinner or with towels thoroughly. Pull kale leafs away from centre midrib (large vein that runs down centre of leaf) while breaking up into chunks as large as is possible. Place in a large bowl.
Mix remainder of ingredients together in a small bowl then pour over kale. With clean hands turn and massage kale and liquid ingredients until fully incorporated. The kale should now look like a dressed salad with the dressing coating each piece.
Place chips in a single layer on dehydrator sheet and dehydrate on high (150) for a couple of hours. If you want your chips raw then dehydrate for 1 hour at 118 degrees, then reduce heat to 105 and dehydrate for a couple more hours or until chips are totally dry and crispy.
Chips are best eaten right away, otherwise store at room temperature in an airtight container.
Dehydration time will vary depending on amount of dressing per chips and dehydrator being used.
| Vegetables | 7.9 |
