Wash kale and cut leaves off of stem. Tear into 2" pieces and place into large bowl
(yields ~ 8c. of greens).
Blend dressing ingredients in a blender until smooth - it should be a thick consistency.
Pour dressing over the kale and thoroughly massage it into the leaves of the kale.
Note: the mix should resemble 'over-dressed' Caesar salad.
Spread wet kale "chips" on Teflex sheeted dehydrator screen. Will need at least 2
screens, allow room around each chip. Dehydrate 6-8 hours at 115 degrees or until
crispy though out.
Store kale chips i sealed containers to maintain their crunchy texture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cup (33g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 57.9mg||2 %|
|Potassium 108.9mg||3 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1.7g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 18
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