Kale, the lovable dark leafy green vegetable that almost no one wants to eat. (Not true, I know many people mainly vegans that love kale). But if you were to ask your average person living on the Standard American Diet what they thought of it or how to cook it they would probably want to put bacon and cheese on it and fry it.
Kale’s nutritional information is nothing to scoff at. Boasting Vitamins A, B6, C, K and minerals like calcium and iron not to mention fiber and protein, Kale is a not only tasty (when prepared right) but healthy even in bulk!
Lets look at some Kale Chip recipes:

First from VegWeb

Kale Chips

Simple Directions:
Pre-heat oven to 350 degrees Fahrenheit.

Wash and de-stem kale. Chop or tear into “chip” size pieces.

Spread onto baking sheet. Pour the apple cider vinegar, oil and seasoning (1-2 tablespoons) onto kale. Mix to coat all pieces.

Bake for 10 minutes or until crispy. Serve immediately!

Makes: 3-4 servings, Preparation Time: 3 minutes, Cooking Time: 10 minutes

That sounds simple enough but what if you’re a raw vegan? try this one from renegadehealth
Ingredients:

2 head Kale, Washed and Torn
¾ cup Tahini
¼ cup Tamari
1/4 cup Cider Vinegar
½ cup Water
2 scallions
1 clove garlic
1 lemon (juice of)
¼ teaspoon Sea Salt
1/4 cup of nutritional yeast

Preparation:

Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

There are two different recipes to help you with your crunchy snack attack that will satisfy and give you a good daily dose of leafy greens.

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