For Jill *** Delicious KALE CHIPS***

Reference any raw food book and you will see that kale and sprouts are repeated noted as having a high amount of protein. Kale has 48% and since the kale chips are raw all that protein is easily utilized by the body. When eating a cooked protein source such as chicken or steak, the natural enzymes are destroyed by the heat used for cooking. By the time our bodies are done digesting these cooked food we only get about 1% of the protein. This puts our bodies through a whole lot of work with out much reward and actually slows down metabolism.

Kale chips have become a delicious raw snack. Even my carnivorous husband is loving them! They are super easy to make, the steps are as follows;

1.) Thoroughly wash the fresh kale

2.)Strip the kale greens from the thick center stalk & rip into chip sized pieces

3.) Marinade the kale greens in a Ziploc bag with a little olive oil & seasoning (i have been using Mrs Dash Southwest Chipotle Seasoning & ground cayenne red pepper)

4.) Massage each leaf to tenderize it, then let the leaves set in the bag for about 20 minutes

5.)The kale greens will need to be dehydrated in order to turn crispy. You can use a food dehydrator or your oven set on 170 degrees (or the lowest setting available). Leave the oven door open. Heating over 112 degrees will start to break down the natural enzymes and defeat the purpose of eating raw. Our food dehydrator is on order, but has not arrived yet. I have been using the oven. With the door left open I can reach in and touch the pan without being burnt, so I would say the temp is below 100 degrees. It takes about an hour to dehydrate the kale into kale chips this way.