Chipotle Kale Chips

Soon after I took on a raw client for Fresh Chef Detroit, I bought an Excalibur dehydrator. Some research revealed it’s a favorite of raw chefs, including Ani Phyo.

Tonight I swiped a recipe from one of Ani’s cookbooks, “Raw Food Essentials,” and made delicious chipotle kale chips. I think these are going to become a staple around here. I think this will be my new favorite snack!

The recipe is simple:

• 1 head of kale
• 2 Tbsp. olive oil
• 3 Tbsp. agave
• 1/2 tsp. sea salt
• 1/2 to 1 tsp. chipotle powder

1. Wash kale and rip/cut into bite size pieces.

2. Toss with other ingredients in large bowl. My head of kale was small, so I should have used less oil and agave. They’re still DELICIOUS, but a little sticky. Next time I’ll start small, depending on how much kale I have.

3. If you have a dehydrator, spread pieces on 2 dehydrator trays and dehydrate for about 5 hours at 104 degrees. If you don’t have a dehydrator, bake at 300 degrees for about 15 minutes. Keep an eye on them — you don’t want them to burn!

They are spicy and sweet and crunchy and chewy and delicious. Way better than any potato chip I ever had (for real). Give it a try. You won’t be sorry!

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