November 30th, 2011 | 2 Comments
- 1 bunch of kale
- 1/2 lemon juiced
- 1/4 cup organic extra virgin olive oil
- 2 large cloves of garlic pressed or finely minced
- 1/2 teaspoon salt
- optional dash of hot chili pepper powder
Mix all ingredients in a bowl and massage the dressing gently into the ruffly leaves. Cover the mixture and let it marinate for 30 minutes. Place in dehydrator on raw setting (below 115 degrees F) for at least 24 hours. Leaves should be crisp.
The kale snacks are fragile and will get soft if left out, so store in air-tight glass containers. Store in a dark cool place.
Makes 3 loosely packed quart jars.
Lacinato Kale (also know as Dinosaur Kale or Tuscan Kale)
These are my favorite, but it took more time to remove the stalks.
This turned out good too! Any suggestions for the purple stems?
I tried the recipe above with parsley and left a little bit of the stem. I thought it would be easier to eat if there was a “handle” on the parsley. Unfortunately, after the parsley was dehydrated, the stems became somewhat sharp. They had a nice taste, but I don’t plan to make these in the future.
My Favorite Dehydrator