I didn’t believe that something so simple and straightforward would really work. I even laughed at the recipe on Epicurious.com… underneath the ingredient “list” of kale and olive oil was a clickable button to for printing the recipe. But everybody was doing it, and I didn’t want to miss out.
Given the abundance in the kale patch, it seemed worthy of a try. What’s the worst that could happen? The seeds in total cost me $2, and the portion of kale required for the recipe was probably less than a dime.
And that’s what I did.
Sure enough, it worked! The leaves dried to a translucent, deep green and showed no sign of gray – which I worried would be the case after 20 minutes in the oven. The chips are surprisingly light and delicate. And for the most part, they weren’t greasy.
The recipe from Epicurious recommended dehydrating the leaves for 30 minutes. Perhaps it was my oven or the lighter texture of my home-grown kale, but they were ready in 20 minutes.