I did an earlier post on making kale crisps. They take a long time but turn out prettier in the oven. For years, I’ve made “okra jerky” or “asparagus jerky” in the microwave (similar recipe but faster and the microwave seems to dehydrate better but not brown).
It has been far too hot to turn on an oven (20-30F hotter than normal for 3 months), so I tried making kale crisps earlier in the summer in the microwave. As stated, it works but not as pretty. I’m okay with that! I’ve done it several times now. This week, I had a little leftover kale but mostly a big mess of collards. I tried it and loved them!
Rather than one level, I simply plopped about three cups of greens (cut in strips) on a plate, drizzled with EVOO (1T) and salted (fine salt works best). Nuked about 7 minutes on a lowered setting (not high), flipped and nuked for about 2 more minutes on high (watch because at that setting, it’ll start to smoke and burn–you do not want this!). My microwave is the least powerful of any I’ve used, so your times may be shorter. Basically, you’re dehydrating and that last bit is to finish. Again, they will not be the same as those done in oven but they’ll be crisp and salty for snacking.