Place the kale pieces onto a baking sheet, or
dehydrator sheet if using, and make sure not to stack them at all (this may require multiple sheets)
Not exact matches
If you don't have a
dehydrator, you can use a baking
sheet and your oven set at a very low temperature.
If one of the mixes turns out too sticky and not firm enough, rolling it between a Teflex
sheet and a
sheet of parchment paper and drying a little in the
dehydrator should ease the cutting / shaping process.
If you're using a
dehydrator, the
dehydrator sheets work just fine.
If using a
dehydrator, simply drop the batter by rounded tablespoons onto the mesh
sheets, and dry at 118 degrees F for up to 24 hours, or until desired crispiness is achieved.
Above:
If you don't have a
dehydrator, and want maximum airflow around your granola (using the oven method), you can place your parchment paper on top of a baking rack that is sitting on top of your baking
sheet (I have used my broiler pan and broiler rack in the photo above).
Place dough onto a mesh
dehydrator sheet or a parchment lined baking
sheet (
if you are using the oven).
Spread the mix onto
dehydrator sheets and dehydrate overnight at 115 ˚F (45 ˚C), or
if you don't have a
dehydrator, spread onto a baking tray and bake in the over on a very low heat or until the buckwheat dries out and gets a little crunchy.
If the dough is thick enough to hold together yet easy to spread, you are ready to spread the dough on two non-stick
dehydrator sheets.
of salt, stir, cover with a towel, leave 8 - 12 hours, then drain and place in a
dehydrator for 24 hours or until dry and crisp (
if you don't have a
dehydrator, putting them on a cookie
sheet in an oven on a very low heat setting should also work).