French Kale Chips
Kale is low on the glycemic index and rich in minerals. If you have a garden, this is a great way to use the extra kale.
INGREDIENTS | SERVES 6
- 6 cups kale
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 1 clove garlic
- 2 tablespoons herbes de Provence
Remove the stems from the kale and tear the leaves into big pieces. Place into a large bowl and set aside.
Place all the remaining ingredients, except the herbes de Provence, in a blender and blend until smooth.
Add the herbes de Provence last and briefly pulse until well mixed.
Mix the sauce with the kale in a bowl. Use your hands to ensure the kale is well coated with the sauce.
Place the kale on dehydrator trays. Dehydrate at 115°F for 4 hours until dry.
Calories: 121 | Fat: 10 g | Protein: 2 g | Sodium: 224 mg | Fiber: 2 g
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