------ Delicious Kale Chips -----

Use young kale. Note: Tender young chard, collards or spinach leaves work just as well

Ingredients for 4 cups:
• 4 cups washed and stemmed fresh Tuscan Kale
• 3 tablespoons apple cider vinegar
• 1 Tablespoon of olive oil
• ½ teaspoon salt
• ½ teaspoon nutricitional yeast

Ingredients for 6 cups:
• 6 cups washed and stemmed fresh Tuscan Kale
• 4 and 1/2 tablespoons apple cider vinegar
• 1 and 1/2 Tablespoon of olive oil
• ½ teaspoon salt
• ½ teaspoon nutricitional yeast

• Note: Use young kale leaves.
• Cut away the internal stems
• That is, cut along the internal stems to make pieces about 2 inches long
• The result is lettuce like kale pieces and a bunch of stems
• (note the stems can be dried separately; however they make the chips tough if not removes)

• Place vinegar, salt and oil in bowl.
• Stir and add kale,
• Mix by hand to get the surface of all the leaves covered
• Place a weight on top of the kale to force it into the marinade
• Let sit for one Hour
• Flatten each leaf on mesh-lined dehydrator sheets.
• dry for 4 to 6 hours at 110 to 135 degrees until crisp
• Check every two hours.

Recipie adapted from
"Food Drying with an Attitude"
by Mary T. Bell