5 cups gently packed curly kale (stripped from stalk, torn into pieces a little larger than bite-size, rinsed and dried well)
1 tablespoon olive oil
1 tablespoon maple syrup
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 tablespoons sesame seeds (optional)
Whisk together the oil, maple syrup, salt, pepper and sesame seeds in a bowl. Then pour into a large Ziploc bag. Add the kale pieces. Compress the bag so that there is little to no air in it, then seal. Massage well so that the oil is evenly distributed (for even crisping).
Remove the leaves and lay out on your dehydrator trays. Dehydrate at 110 degrees for 8 hours.
Note: if you are doubling the recipe, it’s best to apply the marinade in two single batches; it gets more evenly distributed if there is a lot of empty space in the Ziploc bag.