Dehydrated Kale Chips in the Dehydrator or Oven
I absolutely love making dehydrated kale chips! They are healthy, easy, super duper delicious and can be made in a dehydrator or an oven. I prefer making this kale chip recipe in the dehydrator, however they can just as easily be made in an oven. Just like potato chips, tasting one just isn’t enough. But fear not, you can engorge yourself on them and not feel guilty. They are also a perfect way to sneak some greens into the diet of fussy eaters. Shhh!
Ingredients used for kale chips
Kale – any type of kale is good to turn into kale chips. Use whatever you grow in your garden or whatever you find at the grocery stores. This recipe is great when you have an abundance of kale in the garden or when it is starting to go a little woody.
Seasoning – I prefer to enjoy mine seasoned simply with salt and olive oil. Although, numerous seasonings can be added to change things up. Check out a few ideas below.
Seasoning ideas for dehydrated kale chips
Why not add some additional flavours to your kale chips. Experimenting can be quite fun sometimes. Some simple dry seasonings may include: garlic powder, onion powder, sweet smoky paprika, curry powder, nutritional yeast (gives a cheesy flavour), dried herbs, ground mustard or mexican-style seasoning. Here are a few combination ideas that you can have some fun with:
- salt and vinegar,
- garlic and lemon,
- chilli and lime,
- honey mustard.
- garlic and herb,
- lemon and pepper.
Supplies needed for dehydrated kale chips
Salad spinner, sieve/strainer, or bowl – used when rinsing the kale.
Bowl – to combine the seasonings and olive oil prior to dehydrating.
Dehydrator or Oven – I prefer using my dehydrator, however a lined baking tray in the oven works just as well.
A few questions
How to easily de-stem kale? At the base of the kale leaf, pinch either side of the stem and run your pinched fingers up the stem tearing the green leaf from the fibrous stem. The top 1/3 of the stem will likely break off with the leafy portion, which is fine as it isn’t as fibrous as the thicker stem base.
Why won’t my kale chips go crisp? Most of the time this is because the kale leaves are too wet. To prevent this make sure the leaves are dried thoroughly prior to dehydrating. Using paper towel or a salad spinner can help with this. Also don’t use too much oil. You only need a small amount over a whole bunch of kale.
How to ensure the kale chips are stored well? Make sure that the chips are fully dehydrated prior to storing. Then wait for them to cool before placing them in an air-tight container for 5-7 days. You’ll eat them before that anyway!
What causes kale chips to become bitter? Olive oil is one thing that can cause a little bitterness to the chips. If this is a flavour you want to avoid, try a different type of oil. Burnt kale chips can also diminish their delicious taste, avoid this by removing them from the oven before they start to burn. If dehydrating in the oven make sure to bake slow on low heat.
Dehydrated Kale Chips in the Dehydrator or Oven
Ingredients
- 1 Large Bunch Kale Leaves approximately 20 leaves
- 2 tbsp olive oil
- sea salt to taste
- seasonings of your choice eg. nutritional yeast, garlic powder, chilli powder, etc.
Instructions
- Wash the kale and leave to fully dry.
- De-stem the kale and tear into edible sized pieces.
- Place the kale in a large bowl and toss through the oil.
- Season with salt or other seasonings to taste. Gradually add the seasoning/s while tossing to ensure the kale pieces are evenly coated.
In the Dehydrator
- Lay the kale on the dehydrator trays, ensuring no pieces are overlapped.
- Dry the kale at 50℃ (or 120℉) for 6-8 hours or longer if required, until the kale chips are dry and crispy.
In the Oven
- Preheat the oven to 100℃ (or 212℉).
- Lay the kale on a baking tray lined with baking paper, ensuring no pieces overlap.
- Bake the chips for 30-35min or until they are crispy (and not burnt).
Storage
- Let the chips cool prior to placing them in an airtight container. Store at room temperature for 5-7 days.
