Leila Rich wrote:
Not chips, but same process...cook up a batch of chickpeas, drain, roll in oil and flavours of your choice. Garlic powder, salt and smoked paprika's good. Bake in a medium oven till they're crunchy on the outside, but soft in the middle. Kids usually like them!
Blend Bananas and mango and massage onto kale for great sweet chips. The kids love it and it is a way to make bananas go a lot further in dehydrating and storing. Same with mango. The flavor of the kale is hidden in the fruit!!
Max Hubbard wrote:I've found that dehydrating kale chips works better for me WITHOUT using oil for dehydrating, otherwise the oil kept them soggy.
I toss the kale in a simple mixture of Bragg Liquid Aminos (non-fermented soy, like soy sauce) mixed 1part Bragg to at least 3part water, or to your own taste for saltiness. Then add Nutritional Yeast and other seasonings(optional). I like just the Bragg and Nutritional Yeast.
I let the kale marinate in the mixture at least 30 minutes, then spread out on dehydrator sheet.
During the dehydrating process, they shrink.
Max Hubbard wrote:Storage: I have stored them in a sealed bowl for a couple of months and they stayed crispy, if I dehydrate them really well
They would last longer if I wasn't opening the container.
Max Hubbard wrote:I just found a blog post for dehydrating greens:
They could be seasoned real nice for making chips.