I keep a very small garden (especially compared to my mom and sister) and I love peppers, so a large portion of my garden is dedicated to different pepper plants. Since I also love to write things down in my journal, I draw out my garden map before planting and fill it in as I plant to remember what goes where. This year, I also decided to track when I maintain and harvest from my garden.
Our first garden fresh food this summer was kale chips! I know they get bad mouthed a lot, but we actually really enjoy them as snacks and as a side to our meals. They are a bigger hit at my house than salads, so it is an easy way for our family to eat vegetables.
Kale chips are a healthy alternative to potato chips and a good way to get some extra greens into your diet. They are quite often brought out at lunch when we have sandwiches or salads. They add a nice salty crunch to a meal and are delicious…even the kids love them!
These can be made in the oven, but they burn easily if you don’t watch them like a hawk. I rarely have time to stare at my oven, so I prefer to make them in the dehydrator. This takes a little longer but guarantees they will be crunchy and perfectly cooked every time.
This is the basic recipe, but don’t be afraid to try different seasonings and spices.
- 1 head of kale (rinsed)
- Olive oil
- Sea salt
- Tear the kale off the stems and into bite sized pieces. Pour some oil olive into the palm of your hand and massage it into the kale. Sprinkle on sea salt to your liking and toss to coat them all.
- Spread the kale pieces onto your dehydrator trays. Dry for 2-4 hours. Store in airtight container.
- Ours have never lasted longer than 2 weeks, but they will stay crispy for at least 2 weeks when dehydrated. Oven baked chips will lose their crispiness after a few days.