Regina Sewell LMHC, TEP
PhD Sociology
*This recipe requires a dehydrator or oven that can cook at 135 degrees Fahrenheit for best results. Nesco has several affordable, quite good and durable options.
Ingredients:
4 bunches of fresh kale (I prefer dinosaur or lacinato kale but any Kale will do)
Olive oil
Sea salt
1 lemon – more if you really like a tart flavor
Instructions:
Wash and spin dry your kale
Chop or tear kale into 2 inch sized chunks. Cut out the stems. They can be sautéed separately for a separate snack.
Toss chopped kale into a mixing bowl. Add lemon, salt and about ¼ cup of olive oil and massage into the kale for 5 to 8 minutes. Massaging kale is like kneading bread dough…. This breaks down the kale. If kale seems too dry, add a bit of extra lemon and olive oil.
Place kale evenly on dehydrator trays
Dehydrate at 135 degrees Fahrenheit until crispy – 6 – 24 hours depending on temperature and humidity could take your crispiness desire. I err on the side of extra crispy.