• 1 large bunch of flowering kale or kale
  • 3 T. Vinegar (apple cider, sushi vinegar or balsamic vinegar preferred)
  • 3 T. olive oil
  • 1 T. French sea salt
  • 1 t. Creole Seasoning
  • 1 t. Herbs de Provence


Get yourself a flowering kale which looks like a wedding bouquet in white or purple.   Or, you can use regular kale, if flowering kale is not available, just be sure to cut the leaves into quarters, cutting down the tough center vein and discarding the stems.Kale Drying

You just wash the kale (a lettuce spinner works nicely for this), pat dry, tear into chip size pieces, discarding the stem, season with just a tad vinegar (apple cider, balsamic, red wine vinegar  or whatever type you like-sometimes I prefer just lemon or lime juice instead of a vinegar), a bit of olive oil, and either salt and/or a healthier sprinkle of your favorite herbs and/or spices!

Put in a 350 degrees F for 10 minutes or until crispy on parchment paper or non-stick mat on a baking sheet.  Or for more nutrition and less smoke from your oven, use a food dehydrator instead, which is our favorite method of preparation, but it takes 4 hours or so to turn them into crispy chips.

These are a healthy alternative to potato chips and go great with sandwiches!