Truffle Kale Chips in Dehydrator is a simple recipe using only 3 ingredients: truffle olive oil, kale and salt. Adaptable to your needs, these crunchy and healthy green chips go well in Buddha bowls, salads or as a snack!
A healthy alternative to chips, you’ll get hooked on those crispy Truffle Kale Chips in Dehydrator. The recipe is a no-brainer, wash, season and simply dehydrate until dry. If you are looking for a healthy snack, this is a great one.
Alternative seasoning
These are highly adaptable: seasoned them the way you like. For this version, I’ve used a lovely truffle of olive oil and salt! The combination was fantastic but it could easily be a hot pepper oil or powder for a spicy kick or a lovely walnut oil. Basically, you can create whatever flavour with them or leave them naturally with salt is also great! If you are more of a spicy lover, check out this other recipe of Spicy Espelette Kale Chips recipe.
Preservation of Kale chips
Once dehydrated, kale chips can be preserved for about 3 days in a sealed container. To keep them a bit longer you can always add a bit of rice to the container to remove any humidity. If you have the proper equipment you can sous-vide them and keep them way longer. The best would be the jar sous-vide type of conservation. Also, make sure to cool them up completely before proceeding to any conservation methods.
Health benefits
Kale has a whole lot of iron and many other vitamins, in other words, a fully loaded nutrient food. Check this post out from Healthyline.com for the whole benefits of kale!
There are 2 ways to dehydrate the leaves:
First: The dehydrator machine, which is great because you are sure the chips won’t burn.
Second: The oven at the lowest temperature, for 10-15 minutes with the door slightly open, which is a great alternative if you don’t have a dehydrator machine.
Truffle Kale Chips in Dehydrator
Equipment
- dehydrator
Ingredients
- 1 pack kale (cut stems off)
- 1 tbsp truffle oil
- 1 tsp truffle salt
Instructions
- Wash the kale leaves.
- Take off the thick stem with a knife.
- Then pat dry each leaf with a paper towel.
- Add the truffle olive oil and the salt, mix well.
- Add to the dehydrator grills, making sure they don't touch.
- In the dehydrator at 60°C (135F) for 3 hours until crisp, or in the oven at the lowest for 10-15 minutes with the door slightly open, until the corners of the leaves gets brownish.
3 Comments
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THEY LOOK DELICIOUS.I WILL HAVE TO TRY THEM WITH MY NEXT KALE PURCHASE.