Once the dressing is made, set it aside and place the
torn kale pieces into a bowl with a light drizzle of oil.
Alternatively (if you don't have a dehydrator), spread
kale pieces on parchment paper on baking trays, and bake at 200 degrees until crispy, about 45 minutes (but again, all that matters is that they MUST be crunchy).
Place kale pieces in a large bowl (you want enough room so that you can mix the coating in later without having to deal with leaves falling out of the bowl!)
kale pieces in a large bowl (you want enough room so that you can mix the coating in later without having to deal with leaves falling out of the bowl!)
Place the kale on teflex sheets making sure not to crowd
the kale pieces and dehydrate at 115 degrees for 4 hours.
Spread
the kale pieces on two baking sheets, without too much overlapping, and drizzle with 2 Tbs olive oil, salt and garlic powder.
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)
Toss
the kale pieces with 1 tablespoon olive oil and 1/2 teaspoon salt.
Make sure
your kale pieces are thoroughly dried (otherwise you'll wind up with steamed kale instead!).
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)