Have you tried kale chips? They’re a tasty way to enjoy fresh garden kale.
Luckily, there are plenty of farmers’ markets and local shops that sell fresh, locally grown produce if you don’t grow your own.
Turning this bunch into crunchy kale chips, is pretty easy. Just follow along with the pictures.
Start by washing the kale.
Remove the big stem running through the center. Firmly hold the end and run your other hand along the stem stripping the leaves as you go. Voila!
Dry the kale in a salad spinner, with a fresh towel or both. Remove as much water as possible to ensure crispy chips.
Tear leaves into chip sized pieces and toss into a big bowl. Remember, they’ll shrink a little bit, so don’t make them too small.
Massage oil and salt into the leaves with your hands. I found that in order to get into the nooks and crannies of all those curly leaves, working the oil in gently with my hands ensured a nice, even coverage. At first glance it may look like you’ll need more oil, but trust me, you really don’t.
Decide how many flavors you’d like to make and separate the kale accordingly. I had three bowls of kale for my three spice mixes:
- Lemon & Black Pepper
- Nutritional Yeast
- Spicy Cayenne Pepper and Chili Powder
Toss the seasoning with the kale. Repeat for all flavors.
Spread kale onto drying frames with plenty of room for air circulation. Place into dehydrator at 135 Fahrenheit or 57 Celsius for 2 hours or for Raw food dehydrate at 108 Fahrenheit or 42 Celsius for 4 hours.
You’ll know they’re done when they’re light and crispy.
Eat and enjoy! When you’re all done, send me a note ant tell me your favorite flavor combination.
Here’s the same info in recipe format for easy reference and/or printing.
Kale Chips 3 Ways
- 1 bunch kale 6-8 cups torn leaves
- 1 tbsp canola or extra virgin olive oil
- 1 tsp sea salt
- Spicy Mix
- 1/8 tsp cayenne pepper
- 1/3 tsp chili powder
- Vegan Cheesy Mix
- 1 1/2 tsp nutritional yeast
- Lemon & Black Pepper Mix
- 1 – 2 tsp lemon zest from 1/2 a lemon
- 1/8 fresh ground black pepper
- Wash and de-stem kale.
- Dry leaves well.
- Rip into chip size pieces and toss into large bow.
- Massage in oil to cover pieces evenly.
- Sprinkle in salt to cover pieces evenly.
- Separate into three bowls.
- Prepare the spice mixes by combining various ingredients.
- Add a different spice mix to each batch of kale. Ensure mix is spread evenly over all pieces.
- Place on dehydrator tray leaving space for air circulation.
- Dry at 135 F or 57 C for 1-2 hours (for raw food dry at 108 F or 42 C for 3-4 hours).
- Remove and enjoy immediately.
- If needed, store in an air tight container. To re-crisp softened chips, return to dehydrator.
Nutrition Facts (per serving)
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.