Overview

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

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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

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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

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

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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.

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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)

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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.

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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
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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

24 votes
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Hi,

My dehydrator is a Ronco convection one that doesn't have a temperature setting. It just plugs in. Any idea how long I would leave kale in without control of temperature? Or would I have to basically babysit it so it doesn't shrivel to nothing? lol

Thanks!

23 votes
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Hi Tammy, not too sure what temp your dehydrator would be at, but my guess is probably a bit higher than most raw stuff would get dehydrated at. My guess is that 5-6 hours might do it.

21 votes
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I usually make plain (olive oil and sea salt) or cheesy kale chips, but I came across this one and I have been craving dill pickle chips so thought I'd give them a try. I used a few different ingredients. 1 cup soaked cashews, the juice of 1 lemon, 1 Tbsp nutritional yeast, 2 Tbsp dill and 1 Tbsp hemp hearts, blended it all up, coated the kale and dehydrated and they came out delish! Thanks for the inspritation :)

22 votes
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Happy to spur creativity in you!

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hey laura jane! RAD website! I have been making kale chips for years and this is the BEST recipe I have tried yet!

20 votes
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Hi There, Will you be making a "Print" button so that it is easier to print your fabulous recipes??

22 votes
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That is a great idea Tracy, I will add to my to-do list.

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my husband and I call this recipe "raw Doritos", we love them and I have them in our weekly rotation :o)

24 votes
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Mmm doritos. Raw doritos... lol

19 votes
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I just finished dehydrating these and they are really good. I was really worried though... The smell of the tamari and dill together smelled AWFUL! It smelled up my entire house with a smell that was close to vomit. I don't know if my tamari was bad, it was a new bottle but it was very smelly. I'm glad they turned out because I made a double batch. Thank you for the recipe. Next time I think I will use braggs amino acid. :)

14 votes
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Lol sorry they stunk up your house hehe.

But I'm glad you like the taste :)

I don't mind the smell

18 votes
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The photos for the kale chip steps are not coming up, can you please check the links to those photos? Thanks for documenting your steps, I am looking forward to trying this.

25 votes
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I love these! I made my first batch last week and they were soo good! I switched out lemon juice for the Soy sauce and they turned out perfect! Just like pickle chips:)
I also use your marinade + some garlic and onion powder to make zucchini chips... Yum!

Thanks!!

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Woo zuchinni chips sound interesting! I've never made those. Do you just slice with a mandoline in throw 'em in the D?

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I am glad you enjoyed the kale chips, Lorrie.

To help your friend's son who can't eat nuts or grains, I wonder whether he can eat chia seeds? And what about sprouted seeds, like alfalfa sprouts, I wonder?

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Hi Laura-Jane, unfortunatly he has never been tested for chia seeds or hemp seeds. I will have to ck on the alfalfa sprouts. He cannot eat flaxseeds or tahini. That is what is making it so hard for me. I can think of a few desserts using advocado and even raw spaghetti and lasagna but without the "cheese". I was just hoping to come up with some more kid friendly ideas. If you have any ideas I would appreciate them. Thank you for your time.

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Hi Lorrie,

That's tough, he cannot eat the basic raw staples! I wonder if he can eat regular flour?

I do think exploring the avocado to add creaminess is a great idea, like avocado choco pudding and that sort of thing. I am sure he will love kale chips, savory and sweet... Entrees, you could try mushroom burger type things by modifying this recipe and removing some nuts but ramping up the mushroom and other veggie content: http://therawtarian.com/raw-meatloaf-recipe/

If he could eat chia seeds that would be a good flax-seed substitute.

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Thank you for your input! I will check out the mushroom burger, that one sounds really great. His mom is afraid to try the chia seeds. I have been playing around with lasangna and spaghetti recipes and some nori and collard wraps to create something healthy and fun to eat! Wish me luck, he will try my dishes this Tuesday. Thank you again for your input and suggestions.

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Good luck Lorrie! And good for you for helping this little one get some healthy variety in his restricted diet.

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Hi Laura-Jane, These kale chips are wonderful! I have a question for you. I am trying to help a friend of mine who has an 11 year old son who is allergic to all nuts, all seeds, grains and even coconut! I am trying to create some raw dishes for them but raw dishes other than smoothies which are wonderful has nuts and seeds in them,they eat alot of fast foods, his favorite foods are beef, bread, mexican all fast foods and chocolate and chips. I know what your thinking, can you see why I really want to help them with some good healthy dishes but I'm having a hard time finding dishes without the nuts and seeds and coconut. I would love some guidance please? I really enjoy your recipes, Thank you!

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