Truffle Kale Chips in Dehydrator is a simple recipe using only three ingredients: truffle olive oil, kale and salt. Adaptable to your needs, these crunchy and healthy green chips go well in Buddha bowls, salads or snacks!
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 dehydrate until dry. If you are looking for a healthy snack, this is great.
These are highly adaptable: seasoned them the way you like. I’ve used a lovely truffle of olive oil and salt for this version! The combination was fantastic, but it could be a hot pepper oil or powder for a spicy kick or a lovely walnut oil. You can create whatever flavour with them or leave them naturally with salt is also great! If you are more of a spicy lover, you can always add some cayenne, chipotle or whatever hot pepper you fancy.
Preservation of Kale Chips
Once dehydrated, kale chips can be preserved for about three days in a sealed container. To keep them longer, add a bit of rice to the container to remove humidity. If you have the proper equipment, you can sous-vide them for longer. The best would be the jar sous-vide type of conservation. Also, cool them up entirely before proceeding to any conservation methods.
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 full benefits of kale!
How to Dehydrate
There are two ways to dehydrate the leaves:
- The dehydrator machine is excellent because you are sure the chips won’t burn.
- The oven is at the lowest temperature for 10-15 minutes, with the door slightly open, which is an excellent alternative if you don’t have a dehydrator machine.
Truffle Kale Chips in Dehydrator
- 1 pack kale (cut stems off)
- 1 tbsp truffle oil
- 1 tsp truffle salt
- 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, and 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 get brownish.