Preheat oven to 350\u00b0.
Chop kale into 1/2 inch pieces.
Place kale in a large bowl.
With hands massage oil, lemon juice and salt into kale.
Place kale on parchment lined baking sheet.
Bake at 350\u00b0 for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
Cool and serve.
For the crispy kale chips: Preheat the oven to 275
175 degrees C).
Spread kale on a baking sheet. Drizzle
nd discard woody stems from kale leaves. Cut leaves in half
ith baking parchment.
Wash kale. Remove and discard ribs. Dry
Cut kale into 2 to 3 inch
our hands, mix together the kale and marinade, massaging gently.
Preheat oven to 200 degrees F (95 degrees C).
Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
Spread kale onto baking sheets.
Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.
re soaking, wash and trim kale, removing the woody spines and
Wash and dry your kale. If you prefer, you can
drizzle olive oil on the kale, then sprinkle on the nutritional
way inner ribs from each kale leaf and discard; tear the
o 200 degrees.
Wash kale and remove the stems. Rip
Combine all ingredients except Kale in a food processor.
Tear up kale into bite size pieces, removing the stem.
Dip kale to coat at least 1 side of leaf in mixture.
Alternatively, you can put kale in a plastic bag and add mixture and shake until coated.
Place kale on one layer in dehydrator
Dehydrate for a 5-6 hours or until nice and crisp.
ixture looks creamy. Add the kale and toss to coat.
Combine the kale pieces, olive oil, lemon juice, and sea salt in a resealable bag. Seal and massage the mixture for 3 minutes. The kale will be starting to break down a bit. Drizzle the honey over the mixture and again massage gently for another 3 minutes; the kale will now be half the bulk you started with.
Lay flat and even in a food dehydrator; cook at 115 degrees F (46 degrees C) until crispy, about 8 hours. Alternately, you can bake in an oven at 145 degrees F (65 degrees C) until crispy, 4 to 5 hours.
Rip the kale from off the stalks (discard
Remove stems from kale. Tear leaves into 2-inch pieces; wash and thoroughly dry.
Toss well with 4 teaspoons oil in large bowl. Spread roughly one-third of leaves in single layer on large plate and season lightly with kosher salt.
Microwave for 3 minutes.
If leaves are crispy, transfer to serving bowl; if not, continue to microwave leaves in 30-second increments until crispy.
Repeat with remaining leaves in 2 batches. Store chips in airtight container for up to 1 week.
Preheat oven to 325 degrees.
Wash your kale by drenching it in water. Be sure there is no dirt left on the kale.
Rip the kale into about 2inch pieces.
Put foil onto baking pan. Put kale onto foil and drizzle olive oil all over kale.
Next, add the onion powder or garlic powder.
Massage ingredients together with your hands.
Place in oven for 20-30 minutes.
Take out of oven and see if they are dry and brittle. If they aren't, put them back in for 10 minutes at a time. Do this until they are dry.
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.