Dehydrator vitamin K chips!

Do you often get a bit peckish for something savoury? Looking for a healthy and tasty snack that you can call on to fill the gap? How about some crispy kale chips; AKA vitamin K chips?

Kale is especially abundant in vitamin K (famous for fighting cancer). This queen green is crazy good for you! As well as being a powerhouse of vitamins and minerals, kale is high in iron, a rich source of antioxidants, an anti-inflammatory and high in fibre! Quite a list - don’t you think? Even better, dehydrated kale leaves, retain all these nutrients just as if you were eating the raw leaves. What more could you want in a chip? 3 flavours perhaps? Well you got it.

• Salt ‘n’ pepper
• Moroccan spice
• Asian twist

Crispy kale chips are a deliciously different snack for all sorts of occasions. Watch out, the crunch is super satisfying!

We always recommend organic veggies free from pesticides. We used a bunch of Red kale and Tuscan kale. Both varieties became equally crispy, so we don’t have a preference.

WATCH HOW HERE 

INGREDIENTS

1.  SALT 'N PEPPER CRISPY KALE CHIPS
½ bunch kale leaves
2 tablespoons olive oil
1-2 teaspoons sea salt
finely cracked black pepper to taste (optional)

2.  MOROCAN SPICE CRISPY KALE CHIPS
½ bunch kale leaves
2 tablespoons olive 
1 teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon ground chilli powder (optional)
¼ teaspoon ground cumin powder
¼ teaspoon dried oregano

3.  ASIAN TWIST CRISPY KALE CHIPS
½ bunch kale leaves
1 tablespoon sesame oil
1 tablespoon of olive oil (mix oils together)
½ teaspoon garlic powder
1 teaspoon of sea salt
1 tablespoon sesame seeds (light toasted tastes even better)
¼ teaspoon of Chinese five spice

METHOD

1.  Cut the stems off the leaves. (Save the stems for another dish, or dehydrate and add to a green smoothie powder blend).
2.  Wash the leaves and pat dry thoroughly. A salad spinner does the trick very efficiently.
3.  Prepare your preferred seasoning mix in a small bowl and set aside.
4.  With your finger-tips, rub the seasoned oil over both sides of each leaf. Making sure the oil reaches all the outer curly tips. Do not drench the leaves, a fine coating is all that is needed. 

5. Lay the leaves on the dehydrator trays in a single layer and not overlapping.
6.  Dehydrate at 50°C for 8 hours. When the crispy kales chips are done they will have shrunk considerably.
7.  Kept air tight, crispy kale chips stay fresh (and crispy) for over a week.

Love vegetable chips? Click over to these dehydrator beetroot chips with rosemary salt.

PIN THIS RECIPE