Marisa's Healthy Kitchen

I love Kale Chips!! You can make them with so many flavors or keep it very simple. There are tons of recipes out there. I prefer these simpler chips. They are gone so quick normally there is no time for a picture. But I made sure this time to take some 🙂 If you do not have a dehydrator I would suggest making these with the oven door ajar or if you want a quick vegetarian (non-raw) snack put the oven up to 350 degrees and bake these for 8-10 minutes. I am sure that would be divine too! This recipe is such a great alternative to any other kind of chips. They are crunchy, a little oily and salty; sooo super good! I have a tendency to check the dehydrator to see if they are done and munching the whole time! They are so good! I also like to use namu shoyu instead of salt because it brings more liquid into the kale rather than having to rely solely on the oil. The nutritional yeast bring such a good and cheesy flavor. So great! Make more than one batch if possible because these go QUICK!!

Kale Chips

Place the kale in a big bowl and then pour the rest of the ingredients in. (I normally just drizzle over, so the measurements are approximate) With your hands massage all the ingredients together making sure it is well combined and all the kale looks a little wet and nicely coated. Divide in half and place on 2 dehydrator mesh sheets. Dehydrate till crunchy, from 6-10 hours.