• Wash the kale and leave to fully dry.
• De-stem the kale and tear into edible sized pieces.
• Place the kale in a large bowl and toss through the oil.
• Season with salt or other seasonings to taste. Gradually add the seasoning/s while tossing to ensure the kale pieces are evenly coated.

In the Dehydrator

• Lay the kale on the dehydrator trays, ensuring no pieces are overlapped.
• Dry the kale at 50℃ (or 120℉) for 6-8 hours or longer if required, until the kale chips are dry and crispy.

In the Oven

• Preheat the oven to 100℃ (or 212℉).
• Lay the kale on a baking tray lined with baking paper, ensuring no pieces overlap.
• Bake the chips for 30-35min or until they are crispy (and not burnt).

Storage

• Let the chips cool prior to placing them in an airtight container. Store at room temperature for 5-7 days.