26 Jun Dehydrated Veggie Chips
Tear your greens into chip size pieces.
We used Kale, Spinach, Chard and Arugula.
Put the greens in a large bowl and drizzle with your choice of oil. We used olive oil.
Season with your choice of flavors. We used salt, pepper and nutritional yeast but you could use garlic powder, chili powder or anything you like.
Place on dehydrator trays and put on a low setting. Mine was set at 115 degrees. The low setting helps retain the nutrients. You can also do this in your oven but pay close attention to avoid burning the chips.
Store in a glass container to avoid the chips absorbing moisture.