- 7 to 8 oz. (1 small bunch) Lacinato kale (often sold as “dinosaur kale” or “Tuscan kale”)
- 1 1/2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
- Preheat oven to 300°.
- Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs.
- Tear leaves into 4-in. pieces.
- Pour oil and soy sauce into a large bowl, add kale, and toss to coat evenly.
- Arrange leaves in a single layer on 2 rimmed baking sheets.
- Bake, switching pan positions after 13 minutes.
- Sprinkle with sesame seeds; bake until leaves are crisp but not browned, 5 to 7 minutes more.
Note: The secret to getting these crisp is to avoid crowding the leaves on the baking sheets. Also, keep an eye on them—they can scorch quickly. Make ahead: Up to 1 week, stored airtight.
- 2 large parsnips–peeled, skinny ends discarded and fat ends halved lengthwise
- 2 sweet potatoes, peeled and halved crosswise
- 1 celery root, peeled and halved crosswise
- 2 purple or golden beets, peeled and halved
- Fine sea salt
- Olive oil cooking spray
- Using a mandoline or handheld slicer, slice the vegetables 1/16 inch thick.
- Place the vegetable slices on paper towels in a single layer; sprinkle with sea salt.
- Let stand for 15 minutes, then blot dry.
- Position racks in the upper and lower thirds of the oven and preheat to 375degrees .
- Lightly coat 2 baking sheets with cooking spray.
- Working in batches, place vegetable slices in a single layer on the baking sheets.
- Bake until crisp, about 20 minutes; sprinkle with sea salt.
- Let cool on the baking sheets for 5 minutes.
- Transfer to a bowl.
- Wipe the baking sheets clean. Repeat with more cooking spray and remaining vegetable slices.
Turnip / Rutabaga Baked Chips
Wax turnip / rutabaga – the smaller ones are more flavorful, but take more time to peel.
- Chop off the top and bottom, then peel the skin off the sides of the rutabaga/turnip.
- Layer the chip slices with some cranberries, a couple pats of butter and a tiny dash of salt.
- Bake them in a 350 degree oven until they start smelling yummy, give them a stir and a flip.
- Take them out when the edges started getting crispy; about 30 minutes.
- 2 zucchini
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- Slice the zucchini thinly and toss with olive oil, salt, pepper, and smoked paprika (using a mandolin helps with the slicing procedure)
- Lay out on a dehydrator without parchment to make sure they get nice and crispy. Dehydrate for four hours at 140 degrees. OR
- Bake in an oven at 350 degrees.
2 Servings; Serving Size: 1/2 recipe.
Nutrition:48.7 calories, 2.3g of fat, 7.1g of carbohydrates, 2.5g of fiber, 1.2g of protein
- 1 large sweet potato, unpeeled, washed, and dried (about 9 ounces)
- salt & freshly ground black pepper
- Heat oven to 200°F with two racks.
- Line two baking pans with parchment paper, and set aside.
- Slice potato crosswise, as thin as possible.
- Arrange the slices on the prepared sheets, and keep them from touching as much as possible.
- Sprinkle lightly with salt and pepper.
- Cook for 50 minutes.
- Slices will dehydrate and shrink; turn chips over, and rotate baking sheets if needed for even cooking.
- Cook until slices are crisped and fluted around the edges and the centers are still orange, not brown, 30 to 40 more minutes.
- Transfer to cooling racks, and cool chips on baking sheets.
- Chips will be soft when removed from oven; will crisp as they cool. Store in an airtight container, at room temperature, up to 3 days.
Serving Size: 1 (65 g); Servings Per Recipe. Calories 55.9; Calories from Fat 0; 83%