These tasty and easy-to-prepare kale chips are a staple in Dr. Goldner’s kitchen. The recipe is in her cookbook, Goodbye Autoimmune Hello Delicious. The part that takes time is the dehydrating—between 5-6 hours in a dehydrator or in the sun. They qualify for Dr. G’s all-raw Hyper Nourishment Goodbye Lupus protocol because the temperature used is less than 118F Kale bunches come in various sizes. For the video I used one large bunch though the recipe calls for 2, which were most likely much smaller.
Mix the apple cider vinegar, salt, and yeast in a large bowl.
Tear, or roughly chop the kale leaves, into chip size pieces. Add the kale to the bowl and massage the vinegar mixture into it.
Spread the kale out on dehydrator trays.
Dehydrate 5-6 hours at 115 F degrees until completely dry and crunchy.
If you do not have a dehydrator, lay the kale out on mesh, and leave outside in a sunny location for 4-6 hours to dry.
Serve immediately. Store remaining kale chips in a glass jar, or airtight container. Dr. Goldner recommends that they be eaten within 2 days. I have kept them days longer with no ill effect. Perhaps, refrigerating may be wise if kept longer.
Books: by Brook Goldner, M.D.
Goodbye Lupus: https://amzn.to/3NkOhtX
Goodbye Autoimmune Disease: https://amzn.to/3BBn7wu
Goodbye Lupus Hello Delicious: https://amzn.to/3zWTZPD
