Brock & Marta demonstrate how to make a healthy raw kale chip recipe using the excalibur dehydrator.
Apple cider vinegar
3⁄4 Cup (12 tbs)
1 Clove (5 gm)
2 Bunch (200 gm)
1. In a blending jar take all the ingredients except the kale. Blend for few minutes to make a fine paste.
2. In a bowl add in the kale and paste. Massage with hands for few minutes.
3. Place the kale over a dehydrator sheet and dehydrate for 300 minutes at 105 degrees F.
4. Serve Dill Kale Chips with Sour cream and enjoy!