Sheila taught me how to make these in 2011, and I’m hooked. Raw kale chips are more filling than potato chips, nacho chips, or pretty much any other junk food snack. Plus, they’re healthy.
These are simple to make if you have a dehydrator, but I’ve heard that some people make kale chips in the oven. The problem with using an oven is that most conventional ovens can’t heat to temperatures less than 200 degrees or so. In order for the chips to be truly “raw,” you can’t go above 118 degrees (though apparently it has been found that food can be heated to 145 degrees for several hours without killing the enzymes in it). I’m not an expert on raw food, but apparently, raw food is beneficial largely because certain enzymes—normally destroyed by the cooking process—remain intact. We use a 9-tray Excalibur dehydrator.
- Fresh kale (enough to fill one large mixing bowl to the brim)
- 1/4 cup olive oil
- 1/4 cup lemon juice (a typical lemon will make about this much)
- 3 tablespoons honey
- Fine sea salt
How much salt should you use? Depends how salty you want the chips to be! (In case you can’t tell, we don’t always measure things exactly. Sometimes, we measure liquids in “glugs.”)
Just mix it all together in the bowl. If you use an Excalibur, you’ll need two trays. You should leave them in at least 12 hours. If you leave them in longer, it won’t hurt anything.