Wonderful little curled-up crispy chips that kids and adults will go crazy for! The credit for this recipe goes to Dr. Ritamarie Loscalzo of eLivingHealth.com.
1 head fresh kale, wash and remove center stem/vien
1 teaspoon sea salt
1 teaspoon raw agave nectar
½ teaspoon sea salt (again)
large container for soaking
Cut the pieces of kale into palm-sized segments. Place them all in large container and fill with water. Toss 1 tsp. sea salt into water. Bruise the kale with your hands for about a minute. Allow to sit in salted water for about 30 minutes. Drain well. Toss with agave nectar and remaining 1/2 tsp. Lay the leaves on mesh dehydrator screens. Dehydrate at 115 degrees for about 8-10 hours.
I do recommend eating these outside as they make a HUGE mess. My kids usually eat the entire container in one sitting. They are yummy, and a great way to get more greens in. I have also added herbs before (dried oregano and basil) which gave it an almost pizza-type flavor.