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Kale Chips

From CSA Farmers Market

<p>For those who want healthier snacks &#8211; and those who want to eat kale but just can&#8217;t learn to like it.</p>
Source: somewhere on the world wide web (Entered by Pat Whetham)
Serves: 5 servings

1 bunch kale, approximately 1 #
5 TBS organic oil, canola or extra virgin olive
1 TBS fresh lemon juice
1 1/2 tsp sea salt
4 TBS nutritional yeast (optional)

Step by Step Instructions
  1. Tear kale leaves into pieces about the size of your palm or slightly smaller. Tear around the more bitter center stalk to avoid including this tough and chewy part of the leaf. Wash and spin dry the kale pieces.
  2. Toss kale with oil, juice and salt. Make sure to coat the leaves. Add the nutritional yeast and toss to coat the leaves.
  3. Lay leaves out on the dehydrator in single layer and set temperature to 125 degrees. It will take two to four hours to dry to a crisp chip. Check at the second hour and then again periodically, removing the smaller leaves which will become crunchy before the larger, more dense leaves. You can choose to set the temperature lower if you are only eat raw foods, but it will take longer to come to a crisp.
  4. Store in an airtight container in a dark cool place.