Description
This recipe is easily doubled and makes a great snack for the entire family! Make sure to rip kale into big pieces and thoroughly dry it before dehydrating in the oven. The key is to not crowd the kale chips on the baking sheet before placing them in the oven. The amount of time the kale chips take to dehydrate in the oven depends on how much moisture is in the air as well as the amount of moisture left on your kale before placing in the oven. Check the kale after 15 minutes and rotate the pan, checking every 5 minutes until the kale is perfectly crunchy. Once the kale has cooled down, throw the kale chips in a bowl and enjoy!
Ingredients
Scale
- 1 bunch kale
- 1/4 lemon, juiced or 1 1/4 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1/2 tsp sea salt heaping cups
- 1 tsp cayenne pepper (optional)
Instructions
- Pre-heat oven to 250f or 120c
- Thoroughly wash kale.
- Remove kale leaves from thick kale stems and rip or cut kale leaves into large pieces.
- With a paper towel, dab and thoroughly dry kale leaves.
- Add salt, olive oil, lemon juice and optional cayenne pepper into seal-able bag. Add kale into bag, seal the bag and shake, shake, shake the bag until the kale is evenly coated with the olive oil, salt, lemon juice and optional cayenne pepper.
- Evenly distribute the kale on the baking sheet, making sure to not crowd the kale on the baking sheet.
- Bake for 20 – 30 minutes or until the kale chips feel nice and crunchy! Make sure to check on the kale chips at about 15 minutes in and rotate the pan to ensure that none of the chips get burnt!
- Wait for the chips to cool down, devour and enjoy 🙂
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Snack
Nutrition
- Calories: 131
- Sugar: 1g
- Sodium: 1180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg