Recipe 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!
Recipe Photos
Nutrition Facts
- 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.
Amounts per 290 g (10 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 339 | 14 % |
| Protein | 17 g | 30 % |
| Fat | 23 g | 29 % |
| Carbohydrates | 27 g | 8 % |
| Dietary Fiber | 11 g | 35 % |
| Sugars | 6 g | |
| Calcium | 439 mg | 44 % |
| Iron | 6 mg | 49 % |
| Sodium | 1449 mg | 63 % |
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Comments and Reviews
Top voted
Kara
Mar 24, 2013
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
Donna
May 20, 2013
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.
Erika Ray
Apr 23, 2013
Super Yum: A SUPER HIT!
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All
Maria G. Tzanova
Nov 01, 2018
Hi! I am new to the site and would like to try this recipe. I do try to avoid soy. Is there anything I can substitute for it or just remove it? Thanks!
The Rawtarian
Nov 02, 2018
You can try coconut aminos instead of soy sauce!
(Many other soy sauce alternatives [like tamari or Braggs Liquid Aminos] are gluten or wheat free, but few of them are SOY free.)
Katherine K
Aug 01, 2017
Katherine K's Review
Raw kale chips recipe
Hi Rawtarian (Laura-Jane)
I love this raw kale chips recipe here. I would also love to feature it in our website Greenthickies.com. Of course I will link back to your post here. Is it okay if I use one of your images for it? I will not post the actual recipe and its contents, only an image and the title and link directly back to your post.
Thanks a lot
The Rawtarian
Aug 02, 2017
Hi Katherine,
Thanks for asking - go for it!
annes
Dec 31, 2016
Kale chips - oh so good !!!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jan 06, 2017
Lovely color! And love the bowl :)
J.J
May 26, 2015
Laura-Jane,
I love your recipe for 'mac & cheese' sauce and I had some raw kale chips with a sauce that tasted very similar and had nutritional yeast, cashews, cayenne, carrot puree and such on the ingredient list. Any ideas how to recreate it, for instance how could I modify your 'cheese' sauce to make it into a dressing for the kale before dehydrating it? Thanks.
The Rawtarian
May 30, 2015
Hi J.J.! I do have a recipe for nacho cheese chips in The Rawtarian’s Kitchen (www.therawtarian.com/getTRK) – my recipe uses red pepper, cashews, nut yeast, onion powder, salt etc. But I think if you start with the “mac and cheese” sauce, add some red pepper (1/2 large pepper maybe), add more water to make it runny (spreadable on the kale chips) then that’s a good place to start!
k mc
Apr 13, 2015
Nice simple recipe. I would say that even using low sodium Tamari the additional salt is a bit too salty. It might be good to update the recipe to use additional salt at one's discretion. Looking forward to trying other recipes.
The Rawtarian
Apr 14, 2015
Glad you liked the chips! Thanks for bringing this to my attention.
Suzy Diamante
Feb 23, 2015
Hi Laura-Jane need to know how often can I use the same Teflex sheets?Or how can I tell if they no longer good to use?Do you think regardless of how much I use them I should be thinking of replace it once every 3 months?Any tips?
The Rawtarian
Mar 01, 2015
Hi Suzy, there is no max. time. Just keep them until you feel like throwing them away! :)
Bianca cronie
Feb 16, 2015
Hi Laura -Jane,
I am new to your site and I love it. I am about to try this recipe and I wonder if i could use kikoman soy saus instead of the tamari. Thank you so much for your reply.
The Rawtarian
Mar 01, 2015
Hi Bianca, you can definitely use soy sauce, but it isn't glute-free or raw. But it will work well for the recipe!
Heidi
Jan 15, 2015
Heidi's Review
Raw kale chips recipe
Most delicious kale chips I've ever made. Try the dino kale it tastes even better! Heidi
The Rawtarian
Jan 16, 2015
Hi Heidi,
So glad you liked! I need to get more kale in my life--perhaps even trying to grow dino kale in the garden! I am not much of a green-thumber, but a girl can dream :)
Jacqui
Nov 03, 2014
Great recipe. Comes out very salty if like us you have a low salt diet.
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Nov 07, 2014
I agree, Jacqui. Makes them extra tasty! :)
marjied
Oct 29, 2014
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.
The Rawtarian
Oct 30, 2014
Good idea, Marjied. Whatever makes it work for you! :)
Jillian
Jun 25, 2014
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...
The Rawtarian
Jul 06, 2014
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?
Frieda
Feb 04, 2014
Can you leave the yeast out of the recipe? My partner doesn't like it. Or is there a substitute?
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The Rawtarian
Feb 09, 2014
Hi Frieda, yes you can omit it
Soulfulll
Nov 13, 2013
I have a big bag of curly kale- how do I determine a bunch?
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