Dehydrator Kale Chips with Capsicum and Cashew Pesto
- 2 packs curly kale
- ⅓ - ½ cup homemade or bought pesto (I used capsicum and cashew pesto)
- Wash, dry and de-stem kale.
- Place it in a large bowl and add pesto. Mix gently using your hands, so all leaves have some coating of the seasoning.
- Place kale in a single layer onto the racks.
- Set the temperature to 60 degrees and start dehydrating. Dehydrate for 10 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.
Recipe by Planning With Kids at https://planningwithkids.com/2014/01/14/dehydrator-kale-chips-two-ways/
3.2.2124