Easy Kale, Beet Green and Brussel Sprout Leaf Chips
Any leafy greens will work for this recipe, I just used what I had ample of in my garden, I have really been enjoying the Brussel sprout, turnip and broccoli greens lately.
Wash leaves.
Tear or cut into 2 inch pieces, put in a salad spinner to remove excess moisture.
Place on a cooking tray lined with parchment paper.
Drizzle 1 tablespoon of oil , a pinch of salt and a couple tablespoons of Parmesan cheese over the mixture, be careful to not to get it to salty, the cheese is pretty salty its self.
With your hands toss until they are coated, spread evenly on the tray,
Turn oven on to 300 degrees, don’t preheat oven. Put the tray in the oven, when oven reaches the 300 degree temp, set timer for 5 minutes.
When timer goes off turn oven off, leave them in the oven to dry for a few hours.
After cooled , I like to put them in the dehydrator to make sure they are completely dry so that they are set for long term storage they can be stored in a mason jar, even better if it is vacuum sealed.
Add comment
Comments