Kale Chips












  • 1 bunch of kale, “deveined” and broken into small pieces – no bigger than a credit card.  Remember, they will shrink as they dehydrate, so don’t make them too small.
  • Olive oil, salt, vinegar and your spices of choice.  My personal fave combo is granulated garlic and nutritional yeast**



  1. Put pieces of kale in big container with a lid. Add about 1-2 tbsp of olive oil, a few dashes of salt and any other spices you enjoy. Add ~1-2 tsp of apple cider vinegar or lemon juice. Put on the lid and shake the container so the kale pieces are coated evenly. (You can also massage the kale leaves with the seasonings using your hands.)
  2. A) Oven Method: Set kale pieces on a baking sheet, evenly distributed. Bake at 350-400 degrees F for 8 – 12 minutes. Keep your eyes on them! When they are crisp, they are done.
    B) Dehydrator Method:  Lay out kale pieces on dehydrator racks and set dehydrator to low (115″f).  Kale will be done in 6-8 hours or leave it going overnight.  I personally love my dehydrator because it’s pretty much fool-proof.  You can go out all day and come home and your kale chips will sitting there waiting for your arrival, ready to be consumed.  They can’t get over-dehydrated, so there’s no need to be concerned about leaving them too long.  Genius!  Like the crock-pot, rice cooker,  and dishwasher, it’s one of those gadgets that just makes life easier. 


Challenge: Try and pack in an airtight container without consuming the half the batch in the process 😉  Enjoy!



What are your favorite topping combinations for Kale Chips?


**Yellow in color and with a nutty cheesy flavor, nutritional yeast is an inactive yeast that is a favorite amongst many vegans because of its unique flavor and similarity to cheese when added to foods. One heaping tablespoon delivers a mear 60 calories with 4g fiber, 8g protein, 640% RDA Vit B1, 560% RDA B2, 280% RDA B3, 480% RDA B6, 130% RDA B12, 60% RDA Folic Acid, 30% RDA Selenium and 20% RDA Zinc.

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