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DEHYDRATED TUSCAN KALE CHIPS RECIPE
Required Kitchen Equipment
Step 1: To get the recipe started you will first want to wash and rinse your Tuscan kale leaves. I recommend using a totally organic plant based produce wash on the kale before rinsing it. Once cleaned, thoroughly dry your kale leaves using a paper towel. Moving along, take out a sharp knife and cut out the tough inedible center stalk portion of each kale leaf. Next, cut or manually tear the kale into desired chip size pieces. Do make sure that the cut kale isn't too small.
2 Tablespoons of Extra Virgin Olive Oil
12 Large Tuscan Kale Leaves
1 Tablespoon of Fresh Lemon Juice
1/4 Teaspoon of Garlic Powder
Step 2: For step two you'll want to take out a medium to large size mixing bowl and then add your Tuscan kale chip pieces into it.Next, take out a small mixing bowl and then add into it the extra virgin olive oil, salt, fresh lemon juice, and garlic powder. Regarding the lemon juice, I would recommend using the fresh squeezed variety if possible, as opposed to lemon juice concentrate. Moving along, take out a metal whisk and thoroughly mix and stir the oil and seasonings until they're even and consistent. Pour this mixture over the top of your kale, then using your hands manually mix all of the ingredients together until each kale chip is nicely coated in the oil. Try not to smash or break the kale chips while mixing, as you want them to remain as crisp and rigid as possible.
Step 3: Neatly arrange your freshly oiled and seasoned Tuscan kale chips on to your food dehydrator trays. You may want to use non-stick dehydrator tray liners. Make sure that the chips aren't dripping with any oil. I highly recommend arranging the kale chips with minimal overlap. You also definitely do not want to stack your kale chips on top of each other, as this will cause them to dehydrate unevenly and stick together.
Step 4: For the fourth and final step you will want to insert the kale chip lined dehydrator trays into the device. Set the internal temperature to 115 degrees F, or 46 degrees C. Allow the chips to process for 4 to 6 hours to complete the dehydrating. On the fourth hour you will need to watch the chips closely, just to make sure that they don't get overly dry. Remove them from the appliance once the kale is nice and crispy. Don't forget to eat some warm, as they're super delicious fresh from the dehydrator.
Storage: Your delicious dehydrated Tuscan kale chips will stay fresh for 2 weeks if properly stored. I would recommend placing them in an airtight sealable container. Once they're in your container place them in a dark pantry or cabinet so that they're not exposed to sunlight. Storing them at room temperature works the best, as refrigerating them will cause the chips to wilt.
Health Benefits: Like any other type of kale, the Tuscan variety is absolutely loaded with tons of vitamins and minerals. It's particularly rich in vitamin K, vitamin C, vitamin A, calcium, iron, vitamin B6, potassium, and manganese. A very low percentage of these vital nutrients are destroyed during the dehydration process, and thus you receive a ton of health benefits from them. Dehydrated kale chips and extra virgin olive oil have both been proven to reduce heart disease and cancer rates in men and women. If eaten regularly they can also greatly strengthen your immune system. Most nutritionists recommend eating kale chips at least a couple of times a month to reap their health benefits over the long term.
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