Kale Crisps

I keep finding more yummy ways to eat kale! It’s so fun. Crunchy dehydrated kale chips are delicious. I always debated buying them at the store, but the price tag usually stopped me. I finally bought a bag to try. They were so yummy, I had to learn how to make them a home. Personally, I think homemade tastes even better (as most fresh homemade foods do, this is no exception).

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They are super easy to make. All you need is a bunch of kale, a drizzle of olive oil, and whatever seasonings you want to flavor it with; then let the dehydrator do it’s magic. They can be stored in an airtight container for up to 2 months, though mine barely last two weeks (nom nom😋).

Start off by stripping the leaves from the leaf stalks and tough midribs. Wash and dry the kale leaves, tear the leaves (leaving them slightly larger than the desired size, as they will shrink as they dry), then place them in a large mixing bowl. Set aside.

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Mix up the desired seasoning in a small bowl. I used nutritional yeast flakes (makes them taste cheesy!), mild sriracha (mmm spicy kick!), spicy garlic (yaaaa, more spicy!), and salt (always add salt.). Set aside.

In the bowl of kale, drizzle the extra-virgin olive oil on top and mix with hands, tossing the leaves around, to coat evenly.

Sprinkle on the spice mixture, then toss leaves around again to spread seasoning evenly.

Next, lay the leaves on the dehydrator trays in single layers. Try not to crowd the leaves or overlap too much or they won’t dry evenly.

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I used all 4 trays of my dehydrator*.

Let sit in the dehydrator for 3-4 hours, or until the leaves are crispy and dry. I took mine out in stages, starting from the bottom, since that tray was closest to the heat, they were done first.

Place in an air-tight container (or vacuum seal for longer storage) when they are done. Enjoy!

KITCHEN UTENSILS NEEDED:

Kale Crisps

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients

  • 1 large bunch of kale
  • extra-virgin olive oil (2-3 teaspoons)
  • 2 tablespoons nutritional yeast
  • desired spices/seasonings (I used: mild sriracha, spicy garlic and salt)

Instructions

  1. Prepare the kale stripping the leaves from the leaf stalks and tough midribs. Wash and dry the kale leaves, then place in large mixing bowl.
  2. Tear the leaves slightly, leaving them slightly larger than the desired size, as they will shrink as they dry.
  3. Drizzle the extra-virgin olive oil on top of the kale and mix in to coat evenly.
  4. Sprinkle in the nutritional yeast and desired spices. I used about 4 teaspoons of spices total, just depends on how bold you want the flavor of the kale crisps to be.
  5. Toss leaves around to thoroughly coat and spread the seasoning around.
  6. Lay the leaves on the dehydrator trays in single layers. Try not to crowd the leaves or overlap too much or they won’t dry evenly.
  7. Let sit in the dehydrator for 3-4 hours, or until the leaves are crispy and dry. I took mine out in stages, starting from the bottom, since that tray was closest to the heat, they were done first.
  8. Place in an air-tight container (or vacuum seal for longer storage) when they are done. Enjoy!

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