I enjoy dabbling with raw food recipes that preserve each and every enzyme naturally found in tasty fruits and veggies. Delicious and nutritious to the extreme! But sometimes raw food recipes can be even more intimidating than their cooked counterparts if for no other reason than most of us didn't grow up creating these culinary delights, so it's a bit unfamiliar. For example, I thought for the longest time that those crunchy and addictive kale chips I'd get at raw food restaurants were beyond my reach. There's no way I could recreate that signature flavor or incredible crispiness on my own, I would think... so I never tried.
Well, a few weeks ago I decided to pull out my trusty Excalibur dehydrator (ok, who am I kidding, this thing is huge and doesn't fit in any of our cabinets so technically it required no pulling out, only plugging in) and give homemade kale chips a go. A few hours later, and my world was forever changed. It is the easiest this you could possibly make and so freaking good! So I thought I'd share this remarkably easy, 3 step technique for making incredible kale chips on your own.
1. First, rinse a giant leafy bunch of kale. Tear the leaves from the tough stem, and toss into a salad spinner for a quick ride.
2. Next, transfer the leaves into a large bowl a handful at a time, spritzing each pile with just a little extra virgin olive oil (I recommend using a Misto sprayer). Then, once you've got your bowl filled with kale, add a few shakes of soy sauce and toss the leaves to distribute that liquid flavor!
3. Finally, throw that leafy goodness onto your dehydrator trays and set the heat to 105-110 degrees. That's it! And a few hours later....
Oh baby. It's time for some crispy, crunchy, savory kale chips! Such a simple process yields such major return. If your chips taste at all chewy, get them back in the dehydrator - stat! When they're ready they will crumble to bits the instant they hit your tongue. Pairs perfectly with a good movie or as a prelude to a creative raw dinner.