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
All
Cheryl
Feb 13, 2012
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. :)
The Rawtarian
Feb 18, 2012
Lol sorry they stunk up your house hehe.
But I'm glad you like the taste :)
I don't mind the smell
Diane in so. calif
Jan 21, 2012
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.
Ashlyn
Nov 27, 2011
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!!
The Rawtarian
Nov 28, 2011
Woo zuchinni chips sound interesting! I've never made those. Do you just slice with a mandoline in throw 'em in the D?
The Rawtarian
Aug 16, 2011
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?
Lorrie
Aug 17, 2011
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.
The Rawtarian
Aug 18, 2011
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.
Lorrie
Aug 19, 2011
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.
The Rawtarian
Aug 20, 2011
Good luck Lorrie! And good for you for helping this little one get some healthy variety in his restricted diet.
Lorrie
Aug 16, 2011
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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