Blend in food processor or high-powered blender:

  • 1 red pepper
  • 2 cloves garlic
  • 1/2 onion
  • Beet greens, carrot greens, or any greens of choice (a couple of handfuls)
  • 1 tsp. cayenne pepper

Add a small amount of water if needed to make a nice "paste" or "sauce."

Rinse approximately 8 cups of fresh kale. Gently tear off kale from stems and place in large bowl. Pour oil of choice (see below) into bowl and toss until kale leaves are coated. Add salt to taste (I use approx. 1 tablespoon). Mix. Add "paste" and mix with hands. If using a dehydrator, place kale on trays and dehydrate at 110 degrees for 4-12 hours. This can also be done in an oven at 200 degrees for 2 hours.

Suggested oils:

  • Olive oil (olive oil must be heated at less than 250 degrees to avoid toxicity)
  • Expeller-pressed coconut oil (no coconut flavor)
  • Avocado oil

Store kale chips in glass jars until ready to eat.

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