This recipe is great for anyone who likes crunchy chips yet prefer low carb and low fat – while still getting the full flavor and a chockful of nutrients on top!
Dark leafy greens are delicious in green smoothies, juices and salads as well, and if you do not have a dehydrator or the time to dry your chips, you could simply enjoy them as a fresh salad.
RECIPE FOR COCONUT LEMON GINGER KALE CHIPS
serves .. well, how generous are you? 🙂 ok, it serves 2.
1 bunch of curly kale or dinosaur kale
1/2 cup of coconut flakes
1/2 TBSP lemon zest, fresh or dried
1 TBSP freshly grated ginger or 2 tsp dried ginger
1/4 tsp sea salt
2 TBSP cold pressed olive oil
Remove stems from kale leaves, they would only become very chewy once dried.
Use them in your next juice instead.
Place kale leaves in a bowl, manually mix in coconut flakes, lemon zest, ginger and sea salt.
Pour oil on top.
Massage oil into kale, make sure every leaf is covered.
Place in dehydrator at 108 F or 42 C for 3-4 hours or until totally crisp.
Store in airtight container as soon as you remove your chips from the dehydrator to preserve their crispness.
Store cool & dry for up to 1 month.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!