I was gifted with these deep, deep green Black Kale from an organic gardener friend of mine. I used them in my morning smoothies for a few days but knew I had to preserve the goodness somehow!! I had never had this lovely black kale before, so this was a learning experience for me.
I rinsed the kale, and laid it on a towel to dry.
I got out my dehydrator, putting the temp to 135F
then I removed all the trays and began the process of drying these to make Kale chips
These spines are pretty bitter, and cause the process to go long because of their density. I advise you to cut out the spine with a pair of scissors, making two long pieces, getting rid of the spine.
Lay a tray down, and add the kale leaves, not to overlap. Spray lightly with avocado spray (use coconut oil if you do not have a problem with high cholesterol) then lightly salt …. and I DO mean lightly salt. these will end half the size…. think of it that way
these particular Kale were huge and had a large spine on them. If you are using baby kale, there will not be a need to de-spine them.
dehydrate on 135 F for 7 hours or until crispy
I had to put some of these back for an hour more to dry them.
these guys are awesome as a snack or crumbled on top of eggs…..on rice……on just about anything……
store in an airtight container or zip lock baggy Should be good for several weeks.
CookingOnTheRiverWithMamaWood 