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Kale chips are delicious, but many of the store-bought versions are ultra-pricey. Baking them can take forever and they tend to come out soggy (not to mention, they make my entire apartment smell like weed). Enter: This dehydrator. It's got four trays and 6.5 square feet of surface area -- way more than a cookie sheet. Put in your fruits, veggies or meat, and in a few hours enjoy healthier, less-expensive versions of fruit leather, jerky and, yes, kale chips.
The Recipe: Lemon Dill Kale Chips
Ingredients:
8 cups organic kale, broken into bite-sized pieces (no stems)
1-1/2 cups organic cashews
1-1/2 cups water
2 tablespoons organic dill
2 tablespoons organic lemon juice
1 tablespoon organic extra-virgin olive oil
1 teaspoon pink Himalayan salt
Directions:
Blend all ingredients except for the kale in a blender until smooth. Place the kale pieces in a bowl, and then add the coating. Stir until kale is covered. Spread out the kale chips in the dehydrator, and dehydrate at 110 degrees for 10 to 12 hours.
Recipe via The Healthy Family and Home
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