Product: https://homtone.com/products/10-in-1-electric-pizza-oven

Ingredients:

• 2 bunches kale: Choose curly-leaf kale for a more robust flavor and texture.

Equipment:

• Homtone pizza oven with dehydrate function.
• Baking sheets or silicone baking mats.
• Tongs or oven mitts for handling hot trays.
• A large mixing bowl.
• A brush or spray bottle with olive oil.
• Wire rack for cooling the chips.
• Airtight container for storing the finished chips.

Instructions:

Step 1: Prepare the Kale

1. Wash the Kale: Rinse the kale thoroughly under cold water to remove any dirt or residue.
2. Dry the Kale: Pat the kale dry with a clean towel or use a salad spinner to remove excess moisture.

Step 2: Season the Kale

1. Toss with Olive Oil: In a large mixing bowl, toss the kale with a light coating of olive oil. You can use about 1-2 tablespoons for 2 bunches of kale.
2. Season with Salt: Sprinkle a pinch of salt over the kale. You can adjust the amount based on your taste preference.

Step 3: Arrange the Kale on Baking Sheets

1. Prepare Baking Sheets: Line your baking sheets with parchment paper or use silicone baking mats to prevent sticking.
2. Place Kale: Arrange the kale pieces in a single layer on the baking sheets, ensuring they don't overlap. Overlapping can cause uneven dehydration.

Step 4: Dehydrate the Kale

1. Dehydrate: Set your oven to the DEHYDRATE function at 175°F (80°C). This temperature will gently remove moisture from the kale without burning it. Place the baking sheets with kale pieces in the oven. Dehydrate for 2-3 hours, or until the kale is completely dry and crispy. The exact time may vary depending on the size of your kale pieces and the efficiency of your oven.

Step 5: Cool and Serve

1. Cool: Remove the kale chips from the oven and let them cool on the baking sheets for a few minutes to allow any residual heat to dissipate.
2. Transfer: Once cooled, transfer the dehydrated kale to a wire rack to cool completely. This helps maintain their crispness.
3. Serve: Enjoy your homemade dehydrated kale chips as they are or store them in an airtight container for later.

Tips for Dehydrated Kale Chips:

• Kale Selection: Curly-leaf kale works best for this recipe due to its firm texture and robust flavor.
• Olive Oil: Use a light coating of olive oil to help the kale crisp up without making it soggy.
• Salt: A small amount of salt enhances the flavor without overpowering the kale.
• Monitoring: Check on your kale chips periodically to ensure they don't over-dehydrate.
• Storage: Store in a cool, dry place to maintain their crispness. If they start to soften, you can dehydrate them a bit longer next time you want to enjoy them.