Dehydrator Method Kale Chips the Raw Food Way.
READY IN 10 MINUTES TIME FOR DEHYDRATION: 4-5 hours YIELD: Around one quart
These chips are only considered “raw” by using this approach. A portion of food must be dried at a temperature below 118°F in order for it to be regarded as raw; any higher and the enzymes in the food are destroyed.
- 1 big bunch of kale (of any kind; however, lacinato, commonly known as dinosaur kale, appears to retain its crisp longer than other varieties)
- Extra virgin olive oil, 1 tablespoon
- 1/4 cup salt
- 1/4 tsp. nutritional yeast (optional, but adds an interesting cheesy flavor)
- cayenne powder, 1/4 teaspoon (optional)
Just go through step 4 of the directions for oven-drying kale chips on page 154. Then:
- Arrange the kale pieces that have been coated in olive oil on the dehydrator trays. Be careful not to crowd the leaves, just as when using the oven-drying technique. They should be in a single layer rather than stacked on top of one another, with a little amount of overlap acceptable. After filling each tray, sprinkle the kale with salt, nutritional yeast, and cayenne (if using), then place the tray in the dehydrator.
- Dry the kale for 8 to 12 hours, or until the pieces are crispy-dry, at a temperature of 110 to 115°F in the dehydrator.
- Switch off the dehydrator and allow the kale chips to cool fully before putting them in paper bags or other airtight storage containers. Transferring them to paper bags or airtight storage containers will keep them for longer. If you have a vacuum sealer, you may seal them in plastic for extended storage; but, standard plastic bags don’t work well for kale chips.
- If your kale chips soften while in storage, you may re-dehydrate them for an hour at a temperature between 110 and 115 degrees Fahrenheit to bring back their crunch while maintaining their raw food status.