Basic Kale Chips

March 17, 2017
An easy kale chip.
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free
I really love kale chips. It's a great way to eat a lot of leafy greens! Although I wouldn't eat them in public because those little pieces of kale really do stick onto your teeth! But they're a great snack at home. I've made "fancier" kind with all sorts of seasonings, but I really just wanted to share a basic one that would show how easy they really are to make. You can alway add more to these too like sprinkle on some nutritional yeast, onion or garlic powder. Just remember kale doesn't absorb flavors the same way a potato chip would so a little seasoning goes a long way. I use my dehydrator to make these, but I think you can use an oven on its lowest temperature, I've never tried it. If you do use your oven check them often so they don't burn. And Happy St. Patrick's Day!


  • 2-3 bunches of kale, any kind, wash and tear leafy parts away from stems and into small pieces
  • 2-4 tablespoons olive oil
  • Sea salt to taste (optional)


  • In a large bowl massage olive oil into kale, you don’t want too much oil where the kale would be soggy but you want everything coated well. The soggier the longer they’re cooking time will be
  • Very lightly salt
  • Evenly spread out on dehydrator trays
  • Turn on dehydrator to 105ºF and dehydrate for 3-5 hours
  • We usually eat these the same day, so I’m not sure how I’d store them. In an airtight container on the counter would be my best guess. I’ve heard some people put a little uncooked rice at the bottom to absorb any moisture, but I’ve never tried it.

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