1 tablespoon granulated sweetener of your choice (optional)
1 bowl with lemon juice to prevent browning of apple
Ingredients for Kale Chips
1 large bunch of dino kale
Soy sauce or tamari sauce
Directions for Dehydrated Apple Chips:
Slice off the top, stem side, of the apple and then slice the apple into thin rounds, somewhere between 1/8″ to 1/4″ thick. A mandoline slicer works best so they are all the same thickness. Remove the seeds or the whole core. Peel can be left on or taken off.
Toss the sliced apples with cinnamon and sugar (optional) and arrange in a single layer in your dehydrator or onto a parchment paper-lined baking pan.
Dehydrator: Turn the dehydrator to 135ºF. Allow the apples to dehydrate for 6 to 8 hours or until they are dried and as crisp as you want them to be.
Directions for Kale Chips:
Preparation: Rinse the kale and spin dry. Remove the stems and
tear into bite size pieces.
the kale air out as much as possible before coating. Spray the soy sauce on the
kale leaves and make sure they are well coated.
the kale on the dehydrator trays.
at 140 degrees for two and half hours or until crispy.
Note that not all nutritional yeast is vegan, so READ the label! Bragg's is vegan and I love the flavor it offers.