• Clean your kale with clear water and dry them. Remove the ribs using a knife (you can use the ribs for green juice).
• Cut or tear the leaves into bite size pieces (3x3cm) and place them in a large bowl.
• Drizzle your kale with 1 Tbsp of olive or coconut oil, your choice. Massage the oil over the kale.
• Season with OPTION 1 sweet paprika, cumin, onion powder, salt and pepper. Or season with OPTION 2 coconut amino sauce, nutritional yeast flakes and flaxseeds powder.
• Massage again and mix your kale for about 1 to 2 minutes until all the spices are well combined. I use my hands and I squeeze the kale leaves to have tender leaves.

DEHYDRATOR

• Using a dehydrator, place the kale leaves on 2 dehydrator trays (lined with parchment paper). Make sure the leaves don't overlap. Remove all the trays from your dehydrator. Place the first kale tray on the second raw and the second kale tray on the four raw (and repeat if you do a bigger batch).
• Dehydrate at 57 °C to 67°C for about 8 hours or until crisp.

IN THE OVEN

• Put them in your oven (200 °C) for 10 to 15 min or until crispy. Again make sure the leaves don't overlap. Watch carefully (and very often) after 10 minutes to be sure they don't burn as each oven is different.
• Then let them cool down a bit before enjoying but not too long. After 10 minutes enjoy or place them in an airtight container to keep the crisp. You can keep them up to 2 weeks.