Dehydrated Kale Chips
Dehydrated kale chips can be prepared using two distinct methods: a faster dehydrator approach for crispy chips or a low-temperature raw food method.
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Instructions
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Prepare kale by stripping leaves from tough midribs, then wash and thoroughly dry them.
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Tear dried leaves into chip-sized pieces.
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In a large bowl, toss kale with olive oil and salt, massaging until evenly coated; optionally add cayenne pepper or nutritional yeast.
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Spread kale in a single layer on dehydrator trays without crowding.
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For quick chips, dehydrate at 145 F (63 C) for 1 hour, then reduce to 115 F (46 C) and continue for 3 to 4 hours until crispy.
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Alternatively, for a raw food product, dehydrate at 110 F (43 C) for approximately 8 hours.
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Store finished chips in airtight containers.