The Greens:

One *big* bowl full of assorted wild and domesticated greens - here I have nettle, mallow, miners lettuce, parsley, watercress, radish, arugula, mustard, kale, nasturtium, spring onion, and probably a few others I am forgetting. Go for flavor and voluptuousness; the more voluminous the green on the dehydrating tray when loaded with sauce, the thicker and heartier the crunch... which is one of the keys

The Sauce: The base - blend the following *cooled* ingredients together till it’s the consistency of nut butter:

Oil - sesame oil, melted ghee (not butter; it will go rancid quickly), olive oil
Cooled broth - beef and bison have longer shelf lives once dehydrated; chicken tastes amazing but goes off pretty swiftly if any fat is in the broth.
Some form of starch - wild or black rice or sweet potatoes, cooked
Juice of lemon (helps keep chip a bright green color, helps prevent spoiling)

The Flavor: mix and match the following with “the base” to get a flavor profile that ignites you and reminds you of something deeply familiar yet unquenched:

Powdered seaweed
Fermented stuff - Kraut & juice, wild onions, ume boshi, miners lettuce, etc
Herb salt
Garlic
Miso
Herbs like thyme, sage, nutmeg, lemongrass, rosemary, etc - add these in *quantity*

Wearing nitrile or latex gloves (if you’re including nettle), mix this all together really well till the sauce is creamy and divine tasting. Rub it with your greens till it’s approximately evenly mixed about. Lay your greens single file on dehydrator trays (I love the Excalibur) and dehydrate at 155-165F for 2 hours then drop it to 105-115F for two days/48 hours till the chips snap when they’re crunched. Unload the dehy and pack the chips immediately into mason jars for storage.

Goes GREAT mixed with eggs, tossed in with rice, in sandwiches, sprinkled on soup, crushed and mixed with popcorn, munched in the desert, etc

I’m going on an off-road trip this weekend and want to get my greens in all the ways. I first made kale chips a decade ago for a road trip and found them to be amazing road snack food. These days I’m more interested in having a wide diversity of greens so have shifted to making chips with anything and everything that’s delicious in other forms. I love the combo of cooked, raw, fermented, and sprouted foods, all hooked together in one low temp dehydrated, long-shelf life snack. I didn’t include quantities here both to respect my agreement with my former kale chip company and to encourage experimentation - the whole point of these chips is to remember that diversity is key in ingredients and in precise recipe. These will never be the same twice given the seasonality of their ingredients and I wouldn’t want it any other way.

Wild Greens Chips