A bag of kale seems to last forever, doesn’t it? If you’ve got a never-ending bag of kale in your fridge, here’s something to do with it. This recipe is loosely based on the one in Ani’s Raw Food Essentials – it was her idea to add the agave nectar. I won’t bother with the agave nectar next time as, although it added a nice sweetness, it made the chips too sticky for my liking.
I’ll also fill up all the dehydrator trays with kale next time because a couple of large handfuls (two trays’ worth) of kale seemed like a lot at the time but it shrank down loads and only made a ramekin’s worth of chips. And you’re going to want more than one ramekin’s worth, I can tell you. If you’re in the market for a dehydrator, I can recommend the Froothie Optimum P200 Dehydrator.
- 2 large handfuls of kale
- 1 tbsp olive oil
- 1 tbsp agave nectar
- Chilli flakes to taste
- Put the kale in a mixing bowl and add the olive oil, agave nectar and chilli flakes. Mix together well.
- Dry in the dehydrator at 45C for about 12 hours or until crispy.
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