Popeye got pumped up spinach, but he should have liked kale. Considered the ‘queen of the greens’, this member of the cabbage family is recognized for its exceptional nutrient richness, health benefits, and delicious flavor. High in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and calcium, kale packs quite a bunch in regards to detoxification of the body as well as warding off cancer with its high antioxidant content.
However, in order to preserve those rich antioxidants and other nutrients, you don’t want to overcook your kale. Steaming, stir-frying, adding it raw to a smoothie or salad, and dehydrating kale are great ways to preserve it’s goodness. In this episode of Health Nuts, we break out the dehydrator again to create a tasty alternative to potato chips….kale chips.
1 bunch kale
habanero pepper or red pepper
Remove stem from kale. Blend all other ingredients. Coat kale evenly with blended mixture. Spread dressed kale on dehydrator trays and place inside dehydrator. Turn on to 115 degrees and wait 2 hours or until kale is crispy. For oven, turn on to 115 degrees and bake kale for 2 hours until crispy. There are tons of recipes out to make kale chips in 20 minutes with oven temps at 350+ degrees, which often times browns the kale and changes the flavor. But the main reason for low temperatures is to preserve the nutrients of the kale.