Kale chips… the raw vegan alternative to potato chips. I’m addicted to them. I eat about a third of them before they even finish dehydrating. Even if I ate junk food, I’d choose kale chips over potato chips, or tortilla chips any day. Yes, they really are that good! And here’s the thing… kale is really, really good for you. Prepared this way it’s easy to eat a whole mixing bowl of kale in one sitting. My dogs adore them, I’m sure kids will too. They’re simple to make too, it’s easy to experiment, and it’s hard to go wrong with them. Here’s the most basic recipe for salted kale chips. So if you get the hankering for something salty, crunchy and oily instead of reaching for the potato chips, try some of these healthy, nutritious kale chips instead.
2 bunches of kale, rinse and remove stem
3 tablespoon olive oil or hemp seed oil
1 tablespoon apple cider vinegar
Celtic or Himalyan sea salt to taste
- Mix the oil, apple cider vinegar and salt in a large mixing bowl. It’s easy to add more salt later and adjust it to your taste.
- Tear, or roughly chop the kale leaves up into bite-sized pieces. Think potato chip size, they will shrink a bit once they are dehydrated. Toss the kale pieces into the bowl with the oil and vinegar.
- Periodically mix the kale as you are adding it by tossing the kale in the oil and ACV mixture. Get your hands in there and massage the oil into the kale. You’re aiming to have the oil and ACV evenly coating all of the kale. It’s easier to do this if you add a bit of kale, toss and massage, add some more kale, toss and massage and repeat until you have used up all the kale.
- Place a Teflex sheet on top of a dehydrator tray and drop a handful or two of the coated kale leaves onto it. Try to spread the kale around so it’s not all clumped together, but you don’t have to be too particular about placing each individual piece because it will shrink and separate a bit as it’s dehydrating.
- Dehydrate overnight at 105-110 degrees F. It should take 10-12 hours, but times may vary due to humidity, size of the ‘chips’ and how thinly you can spread them on the sheets.
- In the morning, turn the kale onto a regular dehydrator tray to finish it off. Dehydrate for another 2-4 hours until crispy. NOTE: I’ve now found that if I don’t spread them too thick on the sheets, that after 10-12 hours of dehydrating they will be done without having to turn them.
- Eat fresh from the dehydrator or store in a tightly sealed glass jar to keep them crisp. I’m not sure how long they will keep because they never last for more than 2 days around me 😉
I’ll be posting the recipes for more flavors soon, but once you get the idea from this basic recipe try experimenting with adding different spices.
- Want it a little hot and spicy? Try adding some cayenne.
- Craving a cheesy flavor? Just add some nutritional yeast or Parmesan (if you eat dairy).
You get the idea. If you come up with some tasty variations be sure to share them in the comments.