Okay guys, I promised I'd be back with our winning kale chip recipe, and here it is! It's as good as the store-bought ones, and SO MUCH cheaper! This recipe is modified from one we found in Food and Wine magazine, because we didn't have all the ingredients on hand. The kale chips can be made in the oven, although we highly recommend a dehydrator (it makes ALL the difference. We got a Nesco one from Amazon for $35). We tried a lot of the recipes that just call for olive oil and salt, but they weren't cutting it for us. These are awesome! The only problem? They're gone in ten minutes. Kudos to you if you can make them last longer!
1 head of kale, de-stemmed and torn into pieces
1/2 cup almond butter
1/4 cup warm water
3 tbsps extra virgin olive oil
1 tbsp tahini
2 tsps cider vinegar
1 tbsp onion powder
1 tsp garlic powder
1 tsp oregano
1/2 tsp crushed red pepper
1/2 tsp sea salt
Mix all the ingredients (except for the kale and salt) in a bowl or cup and stir until combined. In a large bowl, pour the liquid over the kale and mix thoroughly with your hands until the kale is coated.
Lay out the kale pieces on cookie sheets or on the dehydrator layers, then sprinkle with salt. They take three hours in the dehydrator or two hours in the oven at 200 degrees F.
This is the first time I've written a recipe so let me know if something doesn't make sense! Enjoy!