Super Yummy Kale Chips

Dehydrator and Oven Kale Chips

At Chateau Mooseknuckle we have a dehydrator available for anyone that would like to use it while staying there.  This recipe is one of Joey's favorites

The dehydrator has three tiers so it can hold a lot of Kale.  If you can bring your own organic that is the best to use for this recipe.  But, if you get into a pinch the Stater Brothers in the village sells it and I have Vegetable and Fruit Cleaner

Fruit and Vegetable Wash

INGREDIENTS

1 Large Bunch of Kale

1/2 cup Water

2 Tablespoons of Almond Butter

1 Large Clove of Garlic

1 lime; Juiced

1 Tablespoon of Tamara or Coconut Aminos

1/2 Tablespoon of Coconut Oil

1/2 Tablespoon of Sesame Oil

1 Tablespoon of Red Pepper Flakes

1/2 teaspoon of Sea Salt

2 teaspoons of grated Ginger

INSTRUCTIONS

Wash the kale and tear into bite size pieces; discard the stems.

Place Kale in Salad Spinner to remove excess Water

Combine other ingredients in food processor and taste.  Adjust to your palette.

Put the kale in a large bowl and pour sauce over.  Use your hands to coat each piece, massaging to get it into the grooves and crevices

Spread in in a single layer in dehydrator and let it dehydrate for 5 hours

If you are using the oven do the same but bake it at heat to 375 and bake for 20 minutes.

I find the dehydrator works best because it cooks both sides evenly and it's still a raw food because of the low temperature.

Store in an airtight container

Delicious!