Chilli Kale Chips
- 500 grams kale (Tuscan)
- 1 tbsp coconut oil (liquid form)
- 1 tsp garlic dried
- 1 tsp chilli powder
- 1 tsp fine sea salt
- De-stem kale as needed and place in a large bowl
- Mix coconut oil, garlic, chilli and salt.
- Pour over the kale and mix gently with hands.
- Place on dehydrator racks in a single layer.
- Set temperature to 70 degrees for 1 hour.
- After an hour decrease the temperature to 60 degrees and dehydrate for a further 9 hours.
- I moved the racks around once at about the 6 hour mark.
- Once they are cooked remove and store in an air tight container.
This recipe is very spicy. If you prefer a milder flavour halve the chilli powder.
Recipe by Planning With Kids at https://planningwithkids.com/2014/01/14/dehydrator-kale-chips-two-ways/
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