Dehydrator Kale Chips Recipe

Finished Kale Chips

Kale Chips

Kale is not one of my favorite vegetables. I find it quite coarse. But as paper thin Kale Chips I love it.

I am using a food dehydrator to make the Kale Chips, but I imagine that you can also do it in your oven at a very low setting (200°F).


The following information is from

  • Kale or borecole is a form of cabbage. (Brassica oleracea Acephala Group), with green or purple leaves, in which the central leaves do not form a head.
  • It is considered to be closer to wild cabbage than most domesticated forms.


  • Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium.
  • Kale is a source of two carotenoids, lutein and zeaxanthin.
  • Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.
  • Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss.
  • Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
  • Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.


  • 1 bunch Kale (I prefer Curly Kale)
  • 1TBsp Apple Cider Vinegar
  • 1/8 cup Nutritional Yeast
  • 2 TBsp Oil (Olive and Coconut) – use either only Olive oil or make a mixture of 1 TBsp Olive oil and 1 TBsp Coconut oil – depends on your taste. If the Coconut oil is not liquid just scrape it out of the container (it softens it) and then mix with a fork with the other ingredients. It will melt when you start mixing the seasoning with the Kale with your hand(s).
  • 1/8-1/4 tsp Sea Salt
  • Salad Spinner
  • Food Dehydrator

Divide one regular bunch of Kale into two. The reason for this is, that it is difficult to mix the torn up Kale pieces with the seasoning when there is too much.

Strip the stems from the leaves and tear the leaves into about 2 inch (5 cm) pieces.

 Kale bunches  2-kc-stems-stripped

Salad Spinner

Put torn pieces of Kale in a Salad Spinner
and fill will water to wash it.
Drain water and spin to dry

 salad spinner  washed and spun dry kale

Take the basket with the Kale out of the Salad Spinner
Use the Salad Spinner as a bowl
Add the seasoning ingredients and mix them up – add the Kale and use your hand(s) and massage the seasoning into the Kale. Make sure that all Kale surfaces are covered

Food dehydrator with the first tray on

 seasoning mix in salad spinner bowl  food dehydrator

Arrange seasoned Kale on dehydrator trays
don’t crowd it
Half a bunch of Kale fills 3 trays for me

Kale in dehydrator
It usually takes 4-6 hours for the Kale to turn crisp
I usually rotated the tray every 1-2 hours –
the top tray goes to the bottom
Check for desired crispness and
remove chips that are done and continue with the rest

 Seasoned raw kale in dehydrator tray  drehydrating seasoned kale

Dehydration is finished
The Kale is now paper thin and much darker in color
It is also shiny due to the oil in the seasoning mix

Store Kale Chips in a container
I usually put the Kale Chips in a plastic bag
inside a container to keep them fresh and crisp.
Kale Chips getting soft is not usually a problem
as they get eaten fast

 dehydration is finished  Finished Kale Chips


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