Toasted Curry Kale Chips

Ingredients (Serves 2):

• 1 head of kale torn into large pieces
• 2 teaspoons extra virgin olive oil
• 1 teaspoon curry powder (or seasoning of your choice)
• Salt (Celtic Grey, Himalayan, or Redmond Real Salt)
• Black pepper (optional)

Directions:

1. Cook the chips in a dehydrator or oven. Low and slow gives you the best results.
2. Toss the kale with the oil and season with curry powder, sea salt, and black pepper if you choose.

1. Using an Excalibur dehydrator, dehydrate the kale at 115°F for about 8 hours or until the desired crispiness is reached.
2. Quick dehydrate method: in an Excalibur dehydrator, dry the kale at 145°F for 1 hour.
3. Reduce the heat to 115°F and dehydrate for an additional 3 to 4 hours until crispy.
4. Transfer the kale chips to an airtight container or vacuum seal for longer storage.

Oven Method

1. Baking method: bake for 8 to 10 minutes at 375°F or until crispy, being careful not to burn.

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