Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
6 Serves
Prep time
Dehydrating time
5 hours 10 minutes
Ingredients
- 2 bunches curly kale leaves,
- 4 tbsp nutritional yeast
- 2 tbsp dried Sriracha
- 1/2 tsp garlic powder
- 1 tsp sugar
- 3 tsp kosher salt
- 4 tbsp olive oil
Ingredients
macros
- 2 bunches curly kale leaves,
- 4 tbsp nutritional yeast
- 2 tbsp dried Sriracha
- 1/2 tsp garlic powder
- 1 tsp sugar
- 3 tsp kosher salt
- 4 tbsp olive oil
Instructions
- Separate the kale leaves from the stems by hand-tearing them into chip-sized pieces. Wash the leaves thoroughly and dry them using a clean towel.
- In a mixing bowl, toss together the sriracha seasoning, garlic, sugar, yeast, and kosher salt.
- In another sizable bowl, coat the chip-sized leaves with olive oil. Then, add the seasoning mix to the bowl of kale leaves. Mix together to coat well.
- Spread out the coated kale leaves on the dehydrator trays, arranging in a single layer. Avoid overlapping.
- Turn the dehydrator on and set the temperature to 115°F (46°C).
- Dehydrate for about 5 hours or until crispy.
- Allow to cool and store in airtight containers.
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