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Salted Moroccan Kale Chips

Salted Moroccan Kale Chips

Serves: 3



Wash and dry kale well. Cut or tear leaves into medium-sized pieces, removing the stem in the process.

Mix olive oil, rub, and salt in a large bowl, then add kale. Mix.

Place kale on dehydrating trays and dehydrate at 115 degrees Fahrenheit for 2-4 hours.

Change it up with our Madras Curry, Vindaloo Curry or our Smoky Citrus Salt!

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