Raw kale chips recipe
Prep Time10 min
Total Time4 hours 10 min
Shelf LifeEat immediately
Rating5/5 (from 1 ratings)5
- 1. Get one large bunch of dry kale.
- 2. Rip kale into gigantic "chips." Leave the kale quite big because they will shrink when dehydrated so try to leave each piece of kale quite big. Place in bowl.
- 3. Add all remaining ingredients into the bowl on top of the kale.
- 4. Mix all the ingredients together using your hands. Your hands will get coated in oil and spices, but trust me. You have to do it this way--it's the only way to get this raw kale chip flavouring mixture thoroughly mixed and on each leaf. Mix very very thoroughly by massaging the kale with your hands. You want to make sure the spices are quite evenly distributed.
- 5. Place your chips in a single layer on parchment-paper lined dehydrator sheets. You don't have to lie them out perfectly; just make sure you don't have pieces lying on top of one another.
- 6. Dehydrate for 1 hour at 120 degrees. Reduce heat to 105 and dehydrate for a couple more hours. Check on them quite soon, because small pieces will crisp up quickly and you can snack on them right away! Compared to most dehydrator recipes this raw kale chip recipe actually is pretty quick to make, and you can be enjoying them within a few hours. Don't eat them when they're still a bit soggy, they taste gross that way. Wait until they're totally dry and crispy.
- 7. We usually tend to consume these raw kale chips really quickly, but they do keep quite well stored in tupperware or ziploc bags (provided that you've totally dehydrated them so that there's no moisture left in your kale chips - Ie. dehydrate them for 24 hours or longer!). So eat up! :)
The Rawtarian's ThoughtsBy The Rawtarian
Raw kale chips - I finally took the time to document my kale chip making procedure! There are many ways to make kale chips, and this is the way I do it.
This kale chip recipe requires a dehydrator. Also, many kale chip recipes call for tahini, but I wanted to create a recipe that did not use tahini because I, like many of you I am sure, don't always keep tahini on hand.
One of the keys to making kale chips is understanding the ratio of kale to wet sauce. When I first tried making kale chips the recipe I followed didn't clearly explain how much kale to use. Thus, I used a small amount of kale and a large amount of oily sauce... which was a total disaster when I first started making them. So I have tried to be clear and show you what your kale chips should like like at each stage of the procedure.
Tip: If you have very large pieces of kale that have hard stems in the center cut the stems out. However, you don't have to cut the stem out of small pieces. The only purpose re: cutting the hard stems out is the big stems can be kind of dry and hard after being dehydrated.
Tip: When mixing with your hands, if you find the mixture is quite dry and sticking on your hands you have my permission to add one more tablespoon of extra virgin olive oil to this kale chip recipe. However, do not add any more than that because you don't want them to be too oily because they won't dehydrate properly if they're totally soaked in oil. Another way to think about this is that it should look like a nice kale salad with a reasonable amount of dressing coating each piece, similar to salad. (By the way - This won't taste very good right now, so don't eat it like salad!)
There are many kale chip recipes, and you can certainly make your own recipes as you become more confident in your raw kitchen. The trick is to get your flavoring well-distributed on the chips. You don't want them too oily--you want your kale chips to be just right!
- This recipe is very low in Carbohydrates, Saturated Fat, and Polyunsaturated Fat.
- This recipe is low in Calories.
- This recipe provides you with 100% of your daily Vitamin C, Riboflavin, Vitamin B6, Vitamin B12, and Vitamin K.
- This recipe is an excellent source of Protein.
- This recipe is a good source of Dietary Fiber, Calcium, Iron, and Vitamin E.
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