Balsamic Kale Chips
Equipment
- Nesco Food Dehydrator
Ingredients
- 18 large curly kale leaves (resulting in about 14 ounces after you destem the leaves)
- 1/4 cup balsamic glaze
- 1/4 cup olive oil
- 2 t kosher salt
Instructions
- Prepare the kale - Tear the leaves from the stems. Soak the leaves in salted water for ten minutes. Rinse and spin dry.
- Coat with balsamic, oil, and salt - Using tongs, toss the kale with the balsamic, oil, and salt. I have to do this in two batches because I don't have a bowl big enough to do it all at once!
- Load the dehydrator trays - Using the tongs, spread the kale on lined dehydrator trays. The balsamic is sticky, and without using tray liners, you'll have a time cleaning the gridded trays. It's OK if you crowd the leaves a bit, but try to avoid stacking them. You want the chips to dry evenly.
- Dry - Set the dehydrator thermostat to 160 degrees, and dry the chips for a couple of hours, or until crispy. Enjoy!
