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

Nutritional score: 100 out of 100
  • 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

NameAmount% 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 %
Source: USDA, The Rawtarian

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Comments and Reviews

All

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

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

Posted from The Rawtarian's Raw Recipes App

141 votes
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Lol this is a common prob Judith lol

109 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

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

102 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.

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

168 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
81 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 :)

158 votes
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Top Voted
69 votes
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Erika Ray, SUPER! :) xoxoxoxox

171 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
40 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!

29 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

27 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!

26 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.

24 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 :)

25 votes
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Happy to spur creativity in you!

25 votes
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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!

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

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

25 votes
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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)

27 votes
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Mmm doritos. Raw doritos... lol

22 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. :)

18 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

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