That the first time I made celery leaves chips, I should have tried before. That is delicious and extremely easy to prepare, like every other chips.
I also made some kale chips that day. Thousand of recipes are available, you’ll find mine below.
Celery leaves chips marinade (10 stalks) :
- freshly extracted lemon juice with the skin
- 2 soup spoons of olive oil
- 4 cloves of garlic finely chopped
- dry herbs like oregano and coriander
- sesame salt and a pinch of Himalayan salt
Soak the celery leaves in water with baking soda for 10 minutes, rinse well, mix the leaves with the marinade and make sure it’s widespread.
Dehydrate for about 4/6 hours at 115°.
Kale Marinade (about 30 leaves) :
- 3 cups of cashews soaked 3 hours
- 3 soup spoons of olive oil
- 3 soup spoons of yeast
- 3 coffee spoos of grounded cumin
- 2 coffee spoons of tamari
Blend all the ingredients with water until it becomes smooth but not too liquid.
After soaking the leaves in baking soda, spining-dry and slicing the leaves, mix them with the marinade and dehydrate between 8/10 hours at 115°.
That was a lot of kale! I put some plastic kitchen film all over the table so that it became easier for me to mix the leaves and the marinade to have something homogeneous.
I removed all the trays from the dehydrator and put the kale inside. After a few hours, when the volume decreased, I was able to put the trays back to the dehydrator to continue the drying process smoothly.
You can also use black radish, Brussels sprouts, beetroots, carrots, turnips. This is delicious.
P.S : Baking soda is excellent to remove pesticide residues. Organic or not, I soak all of my fruits, vegetables, herbs for 10 minutes. 2/3 soup spoons in the sink filled with water.