Chili & Lime Kale Chips

1 bunch of organic kale (rinse, dry, separate from stem and tear into bite sized pieces)
1 tbs olive oil (the extra EVOO makes them crispy/melt-in-your-mouth delicious!)
3 limes
1/4 tsp Cayenne (adjust to your taste!)
Sea salt to taste

Thoroughly massage the olive oil into the kale and then add in your lime juice.  I use 3 small limes per batch, because I love the flavor.  Adjust to your own taste.  Sprinkle cayenne in layers to ensure an even application.  Nothing like biting into a kale chip that got all the cayenne.
Sprinkle with sea salt to taste. Spread the kale on your dehydrator or baking sheet and then strategically sprinkle your dried rosemary, making sure you give each piece a bit of flavor.   Add your sea salt to taste, and then dehdrate or bake.  Dehydrate at 105 for around 8 hours, or bake at 375 for 15 minutes.  Enjoy!

Garlic & Herb Kale Chips

1 bunch of organic kale (rinse, dry, separate from stem and tear into bite sized pieces)
1.5 tbs olive oil
1 tbs minced garlic
1 tbs Simply Organic garlic n’ herb seasoning
Sea Salt to taste

Massage olive oil & garlic into the kale and toss with seasoning and sea salt to taste.  Make sure your fresh garlic is evenly distributed!
Lay on your dehydrating sheet and sprinkle again with a dash of sea salt.
Dehydrate at 105 for approximately 8 hours or bake at 375 degrees for 15 minutes.

Rosemary Kale Chips

1 bunch of organic kale (rinse, dry, separate from stem and tear into bite sized pieces)
2 tbs olive oil (the extra EVOO makes them crispy/melt-in-your-mouth delicious!)
1 tsp minced garlic
1 tbs dried rosemary
Sea salt to taste

Massage the olive oil into your kale and then add in the garlic.  Using your hands is the best option to ensure that the garlic is evenly spread and rubbed into the kale.  Just make sure to wash your hands immediately after; I learned this the hard way.

Spread the kale on your dehydrator or baking sheet and then strategically sprinkle your dried rosemary, making sure you give each piece a bit of flavor.   Add your sea salt to taste, and then dehdrate or bake.  Dehydrate at 105 for around 8 hours, or bake at 375 for 15 minutes.  Enjoy!