Well, I’m not going to win any prizes for food photography, but I just had to share with you how my kale chips came out. They are glossy and luscious, salty and garlicky and fatty and crisp, just the way I like them. They aren’t quite as good as the first batch I made, but I think that’s because I used two bunches of kale and mixed them both up together. Next time I’ll season them in batches.

So here’s the recipe. I don’t do measurements, so play with it.

1 or 2 bunches of kale – I used one of black kale and one of curly kale, but you can use anything you like.
Liberal quantities of olive oil – depending on how fatty you like your chips.
Ditto salt and garlic powder.

1. Preheat your dehydrator to 145F. I have the stupid cheap round kind, and it works just fine. Some day I’ll buy myself an Excelsior, but right now it isn’t in the budget.
2. Wash the kale and tear it off its stems. Some people say to use scissors but I don’t bother.
3. Put it in a salad spinner and try to get it as dry as you can.
4. Tear it into little bits – the size you want your chips to be.
5. Put it in a big bowl and mix it up with your hands with the oil and spices. I like to make it very fatty, salty and garlicky. You’ll make it the way you like it. Of course you could use different spices if you prefer. I’m not big on BBQ or paprika or whatever, but I bet it would work just fine.
6. Put the kale in the dehydrator, arranged nicely on the trays.
7. Let it sit at 145F for an hour or so, then bring it down to 115F.
 8. Let it dehydrate for as long as you like. I like them really crispy so I left them overnight. Just taste them periodically.

Enjoy and Shabbat Shalom to all!