I’m sure you have heard of these before. Kale chips are very popular in my house and are just as ‘addictive’ as potato chips, but without the glycemic load. Because these kale chips are considered raw, they still retain their vitamin A and vitamin C content, and are the best “junk” food snack choice I know that’s both gluten free and high in fiber.
Baking these out in the sun, instead of a dehydrator, is an ingenious way to get your crispy kale chip fix. These will melt in your mouth, and are especially delicious when you play around with the recipe–add vinegar, homemade (raw) barbeque sauce (recipe coming soon), cashew cheese sauce, etc. Or just leave it as nature intended–naked. Be careful not to put these out in the sun on a windy day, and if you can’t use the sun or a dehydrator and you have to have these, baking them in a 250 degree oven for 20 minutes (or until crisp), is just as good.
Sun Baked Kale Chips
1 head kale
1 TBSP. olive oil
1/2 tsp. salt (to taste)
Optional Add Ins: Garlic powder, onion powder
Remove all kale leaves stems. Tear into chip like pieces (NOTE: They will shrink when finished) and place in a large bowl. Drizzile olive oil and sprinkle salt into the bowl. Carefully and slowly massage these ingredients into the leaves, coating well.
Spread evenly on a cookie sheet out in the sun for 2-3 hours, or until crispy. Dehydrate for 2-3 hours, or until crispy if the sun isn’t available.
This is The Healthy Advocate.