- 100g kale / kale
- Half lemon juice
- Half orange juice
- 3 tablespoons maple syrup
- 3 tablespoons tamari (soy sauce without wheat or gluten)
- 1 cup of nutritional yeast (or brewer’s yeast, even though it has gluten)
Separate the stem from the kale leaves and cut them into pieces.
Prepare the sauce with the above ingredients, mix well and add the kale leaves, massage for about 5 minutes until the leaves are well impregnated and leave to rest for 15 minutes.
Prepare the dehydrator at 42 degrees and place the kale leaves on the trays with a teflex sheet (or parchment paper), so it doesn’t leak. they don’t need to be far apart, as long as they don’t overlap, it’s fine. We leave it for about 6 hours, the dehydration time depends on so many factors that an exact norm cannot be established.
¡Trick for a greater aroma, in another available tray, dehydrate sliced oranges so that the same air will impregnate the chips!! 🙂
If you don’t have a dehydrator, you can place the kale leaves on a tray and cover it with a mosquito net, with little holes, so that the sun comes in, the air flows and the little bugs are left wanting! to try the chips!!