Overview

Kale chips give you that satisfying crunch. This raw kale chip recipe requires a dehydrator.
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  • Prep Time

    10 min
  • Total Time

    4 hours 10 min
  • Suggested Servings

    2 servings
  • Shelf Life

    Eat immediately
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 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 Thoughts

By 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!

Nutrition Overview

A++grade
  • This recipe is very low in Carbohydrates.
  • 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.

Printable Recipe (PDF)

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Comments and Reviews

Top voted

153 votes
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Hi all !! I'm trying this kale chip recipe as we speak.........they're in the D now !! I have an 'ole standby recipe that is to die for, but I wanted to try something new, and these seem like just the right recipe for me !! LOVE this site.......<3

151 votes
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I made these and they were delicious. I am wondering if I bought the wrong kind of nutritional yeast. It's powder and it ended up just being clumps on the kale. Any ideas what I did wrong? Thanks.

141 votes
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All

3 votes
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Great recipe. Comes out very salty if like us you have a low salt diet.

Posted from The Rawtarian's Raw Recipes App

3 votes
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I agree, Jacqui. Makes them extra tasty! :)

4 votes
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I made these today and love the taste with one exception, it has a bit too much salt for me. Maybe if I leave out the salt it will be ok, I realize the soyu is also very salty. The smell of them cooking was yummy.

5 votes
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Good idea, Marjied. Whatever makes it work for you! :)

47 votes
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I have made kale chips several times. What happens is the kale is crispy when it is still warm, but hours later it seems crispy to the touch- but it doesn't crunch in your mouth.

So this last batch, I did not use too much oil. Only 2 tablespoons, garlic and lemon. I dehydrated for 5 hours. Then did two more hours only to have the above scenario happen again.

Please help!
P.S. someone online it said to dehydrate for 24 hours? Is this something I should do? So frustrated...

59 votes
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Hi Jillian, Where do you live? It's probably the humidity in the air making the kale chips moist again. If you eat them right away are they crispy?

65 votes
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Can you leave the yeast out of the recipe? My partner doesn't like it. Or is there a substitute?

Posted from The Rawtarian's Raw Recipes App

61 votes
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Hi Frieda, yes you can omit it

68 votes
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I have a big bag of curly kale- how do I determine a bunch?

Posted from The Rawtarian's Raw Recipes App

61 votes
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The recipe is very forgiving, but I'd say maybe like 8 cups smooshed down somewhat?

72 votes
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I have found that the salt is not really needed. At least not too much. Because there is nothing worse than oversalting kale chips!!!

Posted from The Rawtarian's Raw Recipes App

70 votes
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Lol sounds like you are speaking from experience, Sarah!

97 votes
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I can't stop eating them!!!

Posted from The Rawtarian's Raw Recipes App

103 votes
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Lol this is a common prob Judith lol

90 votes
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I just made these and found that if you toss the kale in the tamari and oil then just turn and sprinkle the combined dry ingredients across the wet kale over snd over, you get a perfect even coverage with only 3 tbls oil and no spices sticking to your hands! Absolutely delicious, have been stealing crispy bits out of the D already.

Posted from The Rawtarian's Raw Recipes App

87 votes
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Thief!! Crispy bit thief!!  (it takes one to know one lol)

93 votes
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got them in the D now, cant wait!!! and yes the tip about too much oil is a good one, tried another recipe and it was good but they never really dried out. thanks so much for all you do.

86 votes
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Hi Kari, hope they turned out really well for you!

151 votes
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I made these and they were delicious. I am wondering if I bought the wrong kind of nutritional yeast. It's powder and it ended up just being clumps on the kale. Any ideas what I did wrong? Thanks.

Top Voted
74 votes
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Hi Donna, I usually use the nutritional yeast flakes, which do clump up quite a bit. Next could you should massage more with your hands for better distribution :)

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Top Voted
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Erika Ray, SUPER! :) xoxoxoxox

153 votes
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Hi all !! I'm trying this kale chip recipe as we speak.........they're in the D now !! I have an 'ole standby recipe that is to die for, but I wanted to try something new, and these seem like just the right recipe for me !! LOVE this site.......<3

Top Voted
34 votes
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WOW! Thank you so much for the recipe! I came across it a few months ago and I've been wanting to start dehydrating for years but had no dehydrator. By happy accident I was regifted exactly what I wanted for Christmas! YAY! So, I chose to make this recipe as my very first and I am glad I did! While they are not all quite done yet I have been 'testing' and they are packed with flavor! I followed the recipe as written but found the mix to be REALLY STICKY and had trouble getting it off my hands and mixed throughout the Kale. I wound up massaging each piece to coat as well as I could and washed a LOT off my hands and down the drain. :( I'm wondering, should have added more oil to get the mixture more fluid and less pasty? Thanks again!

23 votes
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Gotta love regifting, and love it even better when you get a dehydrator out of it! I have the same stickiness problem to be honest. But they taste really good :) I wouldn't add much more oil or anything because then they will be more difficult to get crispy (the more oil the less likely they will crisp up). You could maybe add a titch of water though, but not much

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