Kale Chips
by Jessica Osterburg of Mindfully Healthy

1 bunch kale
1 teaspoon olive oil
A pinch of salt

Preheat toaster oven or regular oven to 350 degrees F (175 degrees C). Tear or cut the leaves away from the thick stems, and tear the leaves into bite-size pieces. Wash and thoroughly dry the leaves.

Transfer the kale to a large bowl, and drizzle it with the olive oil, and sprinkle with the salt. With your hands, toss the leaves until they are fully coated. Lay the leaves out on a baking sheet in a single layer, and bake until the leaves are crisp but not burnt, 10 to 15 minutes, checking every 5 minutes or so.
Soy-free, wheat-free

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Kale Chips
inspired by Dr. Terry Wahls ...HOT! submitted by member-owner Shirley Anderson

1 bunch kale or Swiss Chard...stems removed
1 t. sea Real salt
1 t. vinegar,
1 t. onion powder
1/2 t. garlic powder

Mix, knead leaves.  (If you omit the salt the leaves will not shrink down as much. Experiment with what you like for taste.) Add 1-2 T. walnut or olive oil 1/3 cup nutritional yeast to coat leaves.  (You may add up to 1/2 c.) Lay the leaves on a dehydrator tray and dehydrate at 95 degrees F. overnight until they are light and crisp...humidity and dehydrator all make a difference, so check them in the morning. When using an oven over 115 degrees a lot of nutritional value being lost.)