Kale chips recipe

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  • Yield: 1 large bowl of each kind
  • Preparation Time: 20 Minutes


  • 1 lb 10 oz (750 g) kale
For the Japanese Chips
  • 2–3 tbsp lemon juice
  • 1 tbsp white-miso paste
  • 2 tbsp agave syrup
  • 1½ tbsp cold-pressed olive oil
  • 1 tbsp tamari
  • ½–1 tsp sea salt
For the Indian Chips
  • 4 tbsp cashew paste
  • 2 tbsp agave syrup
  • 2 tbsp lime juice
  • 2 tbsp liquid coconut oil
  • 1–2 tbsp cold-pressed olive oil
  • ½ tsp ginger powder
  • 2 tsp curry powder
  • 1 tsp garam masala
  • pinch of cayenne pepper
  • 1 tsp sea salt
How to Make It
  1. Clean the kale, cut out the thick ribs, and tear or cut the leaves into bite-size pieces.
  2. To prepare each kind of savory kale chips, put the kale and all the other ingredients into a large bowl, and toss. To prepare the sweet kale chips, first mash the banana. Purée the banana and the remaining ingredients in a food processor, or use an electric mixer. Massage the mixture into the kale leaves.
  3. Spread out the kale on dehydrating trays that have ventilating holes. (This is very important.) Dry the kale in a dehydrator at 104°F (40°C) for 5–7 hours. The drying time will depend on the dehydrator. Test for crispness occasionally.

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