De-stem kale and place on a single layer on your dehydrator trays (if using dehydrator) or baking sheets (if using oven method).
Dehydrator Method: Dehydrate at 125°F for approximately 6 - 8 hours. Oven Method: Heat oven on lowest setting. Put in and bake for 10 minutes, then prop oven door slightly open with a small ball of foil. Continue to bake another 30 minutes (rotating trays as necessary), until completely crunchy. You’ll want to make sure everything is completely dehydrated. Any moisture can introduce mould.
Using a food processor, or spice blender, pulse the dehydrated leaves until a sandy powder.
Store in an airtight container or jar for up to 6 months.
