Skip to content
Most people don’t love eating raw kale, but everyone loves a crispy and curry-flavored chip. Raw or toasted, your body gets the same amount of phytonutrients—so might as well make eating kale a savory side or snack that will keep you and your family coming back.
Toasted Curry Kale Chips
Ingredients (Serves 2):
- 1 head of kale torn into large pieces
- 2 teaspoons extra virgin olive oil
- 1 teaspoon curry powder (or seasoning of your choice)
- Salt (Celtic Grey, Himalayan, or Redmond Real Salt)
- Black pepper (optional)
Directions:
- Cook the chips in a dehydrator or oven. Low and slow gives you the best results.
- Toss the kale with the oil and season with curry powder, sea salt, and black pepper if you choose.
Dehydrate Method
- Using an Excalibur dehydrator, dehydrate the kale at 115°F for about 8 hours or until the desired crispiness is reached.
- Quick dehydrate method: in an Excalibur dehydrator, dry the kale at 145°F for 1 hour.
- Reduce the heat to 115°F and dehydrate for an additional 3 to 4 hours until crispy.
- Transfer the kale chips to an airtight container or vacuum seal for longer storage.
Oven Method
- Baking method: bake for 8 to 10 minutes at 375°F or until crispy, being careful not to burn.
“Eat your veggies” has rightfully been ingrained in us our whole lives (hopefully)
.
But did you know that getting optimal amounts of minerals is equally essential to enjoying your best health ever? This is why I created Acid-Kicking Minerals to fill the void.
Acid-Kicking Minerals help you sleep better, reduce acid reflux, improve digestion and constipation, reduce sugar cravings, and oh-so-much more.
