Kale is rich in lutein and zeaxanthin—two carotenoids that protect the cells from the damaging effects of free radicals and the eyes from developing age-related macular degeneration and cataracts.

Ingredients

1 bunch kale

1/4 cup apple cider or coconut vinegar

1/4 cup fresh lemon juice

1/4 cup extra virgin olive oil

2 teaspoons garlic, minced or pressed

1/2 teaspoon Celtic sea salt

Pinch of cayenne pepper or red pepper flakes

Preparation

Wash the kale and then cut it into 3-inch long strips and set aside to dry. (Remove all ribs; save for juicing.)

Add lemon juice, vinegar, olive oil, and cayenne pepper or red pepper flakes to a blender and process on high speed until well combined. Pour the marinade into a bowl. Then dip the kale leaves in the marinade one at a time and massage the marinade into the leaf.

Shake off excess marinade and place kale pieces on dehydrator Paraflex sheets and dehydrated for 4 to 8 hours at 105 degrees or until crisp. (Chips will get smaller as they dry.)

These chips are so delicious I’ll bet you won’t have any left to store.