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YIELD 14 CUPS
PREP TIME 15 MINUTES
COOKING TIME 5 HOURS
INGREDIENTS
Dehydrator 13
Copyright © 2016 Gourmia. All Rights Reserved.
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11/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1/2 TEASPOON PAPRIKA
1/2 TEASPOON KOSHER SALT
1/8 TEASPOON GROUND RED PEPPER (CAYENNE)
1 (12-OUNCE) BUNCH CURLY KALE, RINSED AND DRIED WELL
2/3 CUP FRESHLY GRATED PARMESAN OR PECORINO CHEESE
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Remove the thick stems from the kale and tear the leaves
into large pieces. Place the leaves in a large bowl. In a small
bowl, whisk together the olive oil, paprika, salt and ground
red pepper. Drizzle the oil mixture over the kale and rub
into the leaves. Add the parmesan cheese and toss to coat.
Arrange the kale leaves without overlapping on 5 trays.
Place the trays in the dehydrator. Close the damper door.
Turn the machine ON. Set the TIME to 5 hours and the
TEMP to 104°F. Dehydrate, checking periodically and
rearranging the trays if necessary, until the leaves are
completely crisp. Remove the trays from the machine and
let the kale chips cool completely. Store in the chips in
zip-close plastic bags or airtight plastic containers.