Kale chips are an easy go-to snack for any foodie, cheesy kale chips are the executive version of this tasty treat.
The easiest and fasted way to make kale chips is to do it in bulk. First wash the kale leaves by filling a sink full of water and swishing the leaves around for a few seconds. Let them drain in the other half of the sink. Try to get as much water off the leaves as possible. If you buy your kale non-organic it’s most likely coasted with corn starch. Be sure to wash all the corn starch off as it feeds bad bacteria in the intestinal track. If you have a child on the spectrum or one who suffers from ADHD it is absolutely vital to do a thorough job of washing off all the corn starch.
Rip all the leaves in to small bite size pieces and throw them in a large bag. If it’s a small batch, use a zip top bag, if it’s a large batch use an unscented and clean garbage bag.
Pour good quality virgin olive oil into the bag, twist the top closed leaving lots of air in the bag and shake for 3-5 minutes. You want to fully cover the leaves with oil for the best result. Fully cover! As in when you feel like you have enough oil in the bag, add some more. Olive oil is a good fat and your body needs this fat to feed your brain and to prevent gall bladder issues.
Spread the leaves on dehydrator trays and sprinkle with mineral salt. These can also be made in the oven on 200 degrees until done.
Generously sprinkle nutritional yeast on top. Click here to purchase nutritional yeast at a reasonable price:
Stack trays in dehydrator and let process at 125 degrees for 18-24 hours.
These are so amazingly delisous fresh out of the dehydrator when they’re still warm. Store in zip top bags.
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