Crispy Garlic Kale

Prep Time: 30 minutes

Drying Temp: 125° to 135°F

Drying Time: 2 to 4 hours

Yield: 8 servings

INGREDIENTS:

• 3 bunches kale, any variety (1^1/4 to 1^1/2 pounds total)

• 1/2 teaspoon salt

• 1 to 2 tablespoons seasoning (optional), or ground nuts or seeds (peanuts, almonds, sesame seeds, etc.), or any other seasonings of your choice, such as onion powder, garlic powder, celery powder, citrus powder, coconut powder, or black pepper

• 1 to 2 teaspoons olive oil, soy sauce, Worcestershire sauce, lemon juice, honey, or a combination

PROCEDURE:

1. Fold the kale leaves in half and cut or tear away the tough central stem. Completely clean the leaves. ​Cut the leaves into palm-size or smaller pieces. Dry the leaves with towels or in a salad spinner.

2. Toss the dry kale leaves with the salt, seasoning to taste, and 1 teaspoon of oil until well coated. If needed, add more oil, but don't overdo it—too little is better than too much.

3. Arrange the kale leaves on the drying trays in a single layer without overlapping. Dry at 125° to 135°F for 2 to 4 hours, until crisp.

STORAGE:

Up to 1 year at room temperature in an airtight container.