The Old Dan MoffettDan's Low Carb JourneyDan Moffett
One Man's Journey From Death To Life, Living A Low Carb High Fat Lifestyle
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On this page I will be showing some of the thinngs I do to keep healthy
Here see how I make Kale Chips

I've talked about how one of the things I miss since I began my low carb journey is potato ships. I miss the salty crunchiness of the chips. Well I've found a healthy alternitive, Kale Chips. They taste good and are easy to make. Those of you who know me know that I live near Danville Kentucky. I make a pilgrimage into Lexington once a week to buy produce at Whole Foods. The only place I can get organic Kale year round. I'm going to show you here how easy it is to make your own Kale chips using an Excalibur Dehydrator.

I use my Excalibur Dehydrator to make salty crunchy Kale Chips,
Excalibur Dehydator



1. Start with fresh organic Kale.
Strip the leaf from the center stem.  I save the stems
2. Wash the Kale and dry it thoroughly.  I use a salad spinner to dry it


Put the kale in a large bowl and coat with olive oil.
If you've done research on oils you know that imported oils are
cut with seed oils like soy.  Use only oil made in the USA

Thoroughly coat the Kale with USA olive oil
After coating wit oil. I sprinkle Celtic Sea Salt on the Kale. The oil helps the salt stick to the Kale. Salt to taste.


I place the oiled salted Kale on my Excalibur Dehydrator trays
The oiled salted Kale loaded on trays ready to go into the Excalibur Dehydrator



The Excalibur Dehydrator is the best on the market.
The finished prduct, my stash. Placed in zip lock bags. Ready to eat.
They are SOOOO GOOD, they don't last long

People have been asking me:  *How long I leave the Kale in the dehydrator.  *Can they be made in a conventional oven, and *What temperature I use on the dehydrator.
First, the Excalibur allows you to set the temp and has a timer. I use the Herb setting, that is 95 degrees for about 4 hours. The time depends on the humidity in your area. I've found that it doesn't hurt to leave it in longer. You can make Kale chips in a regular oven. Put it on the lowest setting and leave the door slightly open. The most important thing is to buy the Kale and do it.


Kale Facts

Kale is a member of the cabbage family – cousin of broccoli, cauliflower and collard greens – but its leaves do not form a head.   

There are several varieties of kale – curly kale, ornamental kale, and dinosaur (or Lacinato or Tuscan).

One cup of kale (36 calories) is chock full of beneficial nutrients such as:
Fiber – 5grams fiber; raw fiver binds bile acids and helps lower blood cholesterol levels

Antioxidants (carotenoids and 45 flavinoids),

Vitamins (1000% Daily Value vitamin K and 200% DV C) and Minerals (15% DV calcium, 40% DV magnesium, iron, magnesium)…

Sulforaphane a sulfur substance that may protect against certain cancers.

Omega 3 Fatty Acids – It only takes 100 calories of kale to provide us with 25-35% of the recommendation for the basic omega-3 fatty acid alpha-linolenic acid, or ALA).
Indole-3-carbinol- may play a role in repairing cell DNA.

Glucosinolates – compounds which provide cancer-preventive benefits.

If you miss the crunchy salty potato chips then baked or dried kale is what you are looking for.

I wash the leaves, remove the stems, dry them, make sure they are dry, lightly coat the leaves with olive oil, add sea salt and put them in the dehydrator or oven.
WARNING, you can't eat just one. THEY ARE GREAT!

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