1 bunch of Kale
1 tb of olive oil
1/4 tsp of Himalayan salt
1 tsp of freshly squeezed garlic or 1/2 tsp of organic garlic powder
Gently coat kale with olive oil, salt and garlic powder evenly by using your hands. Tear kale leaves into 2 to 3-inch pieces then arrange kale leaves in a single layer on two or three dehydrating trays. Dehydrate in 118 degree overnight or bake in the oven with the door ajar in 150 F for 1 hour or until the chips are crispy. Oven temperature varies so check kale in your oven periodically.
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ” ~ Doug Larson
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