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DEHYDRATED BABY KALE CHIPS RECIPE
Required Kitchen Equipment
Step 1: For the first step you'll need to gently wash and rinse your fresh bunch of baby kale under cold running water. When cleaning the kale use the tips of your fingers or a produce brush. It's wise to spray your kale with an all organic vegetable wash before rinsing it, as this will easily remove any dirt, debris, or harmful bacteria. Once the kale has been fully cleaned you will then need to thoroughly dry it using a paper towel. Be sure to remove all water from the kale, otherwise the olive oil and seasonings will not properly coat the leaves. Next, take out a sharp kitchen knife and remove any stems, stalk, or thick fibrous veins from the leaves. I always save my nutrient rich kale stems and stalk to use later in juicing recipes. Your baby kale should already be chip sized, so it's unlikely you'll have to cut it down further.
2 Tablespoons of Extra Virgin Olive Oil
1 Bunch of Fresh Baby Kale
2 Tablespoons of Fresh Orange Juice
Step 2: Place your clean and sterile bunch of baby kale into a large mixing bowl. Next, take out a smaller mixing bowl and then add into it the extra virgin olive oil, sea salt, fresh orange juice, and minced garlic cloves. Using a spoon or whisk vigorously stir the oil and seasonings together until a consistent and even mixture forms. Slowly drizzle the oil mixture over the top of your baby kale. Using clean hands manually mix the kale until each piece has an even coating of olive oil and seasonings. When mixing the kale do so gently otherwise the leaves will become limp and wilted.
Step 3: Neatly arrange your freshly oiled and seasoned baby kale on food dehydrator trays. When arranging your kale avoid excess overlap of the leaves. You'll also want to avoid stacking the leaves on top of each other as this will cause the kale chips to stick together during the dehydrating phase. You'll want to dehydrate all of your baby kale in one dehydrating session.
Step 4: Place your baby kale lined dehydrator trays into the device and set the temperature to 115 degrees F, or 46 degrees C. Let the kale chips dehydrate for 4 to 6 full hours. At the four hour marker begin checking on the chips periodically until they're crispy like a traditional chip and completely dry. Once the kale chips are done remove them from the appliance. They can be served immediately and are especially delicious when eaten warm straight out of the dehydrator.
Storage: Your dehydrated baby kale chips will stay fresh for up to two full weeks. When packing them for storage use a sealable airtight glass or plastic container. Store them in a dark place at room temperature such as in a pantry or cupboard. Avoid refrigerating your kale chips as this will ruin them quite quickly due to the drawn in moisture.
Health Benefits: These dehydrated baby kale chips are loaded with essential vitamins and minerals such as vitamin K, vitamin B6, vitamin A, vitamin C, magnesium, iron, calcium, copper, manganese, potassium, and more. Diets rich in green vegetables such as kale have been proven to lower the risks associated with developing heart disease and many types of cancer. The extra virgin olive oil within the recipe will also provide your body with heart healthy monounsaturated fat, while the garlic and orange juice ingredients will strengthen your immune system.
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