This snack provide a nice crunch and great flavor for those day when you just need a little somethin’ somethin’–keeping it healthy, light, and flavorful.
Spicy Kale Chips
Ingredients:
1 bunch kale, stems removed and leaves torn into 2-inch pieces
2 tablespoons extra virgin olive oil
1 tablespoon chili flakes
Dash paprika or cayenne (optional)
Sea salt
Directions:
Preheat oven to 200 degrees. In a large bowl, drizzle kale with oil. Season with chili flakes, paprika or cayenne and sea salt. Toss until evenly coated. Transfer to a rimmed baking sheet and bake for 30 minutes. Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue cooking until kale is dry and crisp, 20 to 25 more minutes. Let cool completely.
Pro Tip #1: Dehydrating at 105 degrees for 12-16 hours (lower temperature for a longer period of time), retains fiber, digestive enzymes, and nutrition. When using a dehydrator, I recommend using non-stick dehydrator sheets (like teflex dehydrator sheets)–they make clean up easy-peasy.
Pro-Tip #2: to keep kale crisps from going stale, put a small cheesecloth bag with dry rice into the jar, then put kale chips in the jar.
Enjoy!
Live Life Optimally,
Kristie
