Kathy’s Kale Chips

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Recipe Author: 
Kathy Pollard

Kale chips are becoming more and more popular, but have you noticed how much a bag in the store costs? There’s no need to break the bank to have this tasty, crunchy treat that’s a superb alternative to potato chips.

  • 1 cup nutritional yeast
  • ½ cup unhulled sesame seeds or raw cashews or sunflower seeds
  • 2 T Braggs Liquid Aminos, or Shoyu, or Soy Sauce 
  • 1 tsp Paprika
  • 2 small garlic cloves or one big
  • 1 peeled navel orange
  • ½ cup water
  • 2 – 3 Bunches of kale, any kind,chopped to bite-size pieces

Blend all ingredients together except kale, in a blender until smooth.  Pour into bowl large enough to fit a bunch of kale.
Remove stems from kale, (hold bottom of stem with one hand, and “unzip.”  Tear into bite-size pieces.
Working in batches, toss kale in the bowl with liquid, and keep tossing, with hands until each piece is thoroughly coated.  Squeeze off extra liquid.,
Baking:  Bake in the oven at  low setting, like 200 degrees, for 2 hours or so until crispy.  Flip them over with a spatula halfway, and keep checking them for even cooking.
Dehydrating:  Place kale in a single layer on a dehydrator screened tray with a Teflex sheet, (parchment paper works also).  I get these on 2 trays, but can take up several trays. Place trays with kale in dehydrator set at 130o and dehydrate for 3 hours.  Lower heat to 118o and dehydrate for another 4 – 6 hours. 
Remove trays. Kale will be slightly stuck to sheets.  Flip Teflex sheets over and place face down on dehydrator trays.  Gently peel the Teflex sheets (or parchment paper) from kale, leaving the kale directly on the screens of the trays, and dehydrate for another 1 – 2 hours.  When done, kale should be completely dried and reduced in size by half.
Store in airtight container.


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