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These Kale Chips (dehydrator recipe) ticks a lot of boxesfor me. They are kid friendly kale chips, they almost taste like garlicparmasen kale chips, they are nut free kale chips and they are a cheap, healthysnack because they are homemade!
What do I do with kale?
Honestly, before this Kale chips recipe I would have said‘compost it.’ Kale has always been difficult for me to digest so I neveracquired a taste for it. I know it’s become super popular in the last decadebut I didn’t get it.
However, these taste like garlic parmesan kale chips so I’mnow totally on board. Even my picky toddler thinks these are a good idea!
Are homemade kale chips (dehydrator) healthy?
You bet! Leafy greens are super good for you. I talked about the green leafy vegetables benefits in this post.
More importantly, they taste good. In fact, my friend saidthat these were the best kale chips she had ever had.
Most kale chips are made in the oven and the ends always getburnt. It’s really hard to get them to cook evenly. The only thing worse thaneating kale is eating burnt kale. Bleh. The dehydrator solves that problem foryou. Since it cooks it low, slow and the air is allowed to circulate around thekale, the leafy green cooks more evenly.
Best Food Dehydrator for Kale Chips
I’ve only used the Nesco Dehydrator. I choose it becauseit’s the cheapest one I could find. I didn’t want to spend much money on adehydrator since I have a lot of kitchen appliances and wasn’t sure if it wassomething that I would use.
Turns out I do use this dehydrator a fair amount. I like to dry herbs and make Dill Cucumber Chips so I may upgrade in the future. I’m looking to upgrade to this Corsi model. I like how it’s a rectangle (easier for storage) and the trays are stainless steel and dishwasher safe. It’s also got great reviews.
How to Make Kale Chips in a Dehydrator
Remove stem from the leaves and tear the leaves into bitesize pieces. Put the leaves in a large bowl and discard the stem.
Drizzle the oil over the kale then massage the oil into theleaves. Take care to make sure that the oil covers the leaves completely andevenly.
Start to sprinkle the garlic powder and salt over the kalethen massage and toss the kale. Do this slowly and in batches so all theseasonings don’t end up on just a few leaves.
Finally sprinkle some of the nutritional yeast over thekale. Then toss. Keep repeating until all the nutritional yeast is gone.
Place the kale in a single layer on dehydrator trays.
Set the dehydrator to 160 degrees and let bake for 2 hoursor until crispy. Once it’s finished cooking, remove from the dehydrator andenjoy.
If you like this Kale Chips (dehydrator recipe), then youshould try these AIP Snack food recipes.
- AIP Shrimp Ceviche
- Dill Cucumber Chips (another dehydrator recipe!)
- AIP Coconut Date Bars
- Crispy Baked Sweet Potato Fries
- Apple Salsa
Or just check out my 15 AIP Snacks post! You can also check out all the snacks that Irena Macri listed on her essential AIP recipe list.
Love seeing my delicious recipes?You can alsoFOLLOW MEonFACEBOOK,INSTAGRAMandPINTERESTto see more delicious food and what I’m up to.
Kale Chips (Dehydrator Recipe)
This Kale Chips (Dehydrator recipe) is so easy and the best way to get crunchy, garlic Parmesan chips that fit the AIP diet! I guarantee your family will love these kid friendly kale chips. This recipe suits the whole30, Vegan, Paleo and AIP diets.
Prep Time20 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 20 minutes mins
Course: Snack
Cuisine: American
Servings: 4 people
Calories: 89kcal
Author: Beth Chen
Equipment
Dehydrator
Ingredients
- 2 bunches Kale
- 1 tablespoon Extra Virgin Olive Oil
- 2 teaspoons Garlic Powder
- 1 teaspoon Salt
- 3 tablespoons Nutritional Yeast
Instructions
Remove stem from the leaves and tear the leaves into bite size pieces.
Put the leaves in a large bowl and discard the stem.
Drizzle the oil over the kale then massage the oil into the leaves. Take care to make sure that the oil covers the leaves completely and evenly.
Start to sprinkle the garlic powder and salt over the kale then massage and toss the kale. Do this slowly and in batches so all the seasonings don’t end up on just a few leaves.
Finally sprinkle some of the nutritional yeast over the kale. Then toss. Keep repeating until all the nutritional yeast is gone.
Place the kale in a single layer on dehydrator trays.
Set the dehydrator to 160 degree and let bake for 2 hours or until crispy.
Once it’s finished cooking, remove from the dehydrator and enjoy.
Notes
- Keep in an airtight container.
- Best if eaten the day it’s made but should be eaten within a 1-2 days.
- Make sure that the nutritional yeast is non-fortified. I use Sari Foods brand.
Nutrition
Serving: 1serving | Calories: 89kcal | Carbohydrates: 9g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 607mg | Potassium: 450mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6494IU | Vitamin C: 78mg | Calcium: 98mg | Iron: 1mg
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe?I love hearing your thoughts on my recipes so please rate and comment below.
