2 bunches kale (I like the black kale called lacinato)
4 tablespoons of ghee or olive oil
1 lemon, juiced
To taste - salt
2 tablespoons nutritional yeast (optional)
½ teaspoon ground ginger (optional)
Directions:
Wash and dry the kale thoroughly, then tear the kale leaves into pieces.
Toss the kale with olive oil or ghee, lemon juice, and salt, and sprinkle with optional ginger or yeast.
If using a dehydrator, spread the kale across the dehydrator sheets and dehydrate for 6–7 hours at 105°.
If you don’t have a dehydrator, set your oven to 250 degrees, cover the baking “sheet” pan with parchment paper or aluminum, and spray with pan spray, spread kale across a baking sheet.
Bake for 20–30 minutes, checking every 10 minutes to check for crispiness.
