If you’re looking for a vegan snack that satisfies your salty cravings and is easy to prepare, try this dehydrated kale chips recipe, seasoned with green goddess seasoning and “cheesy” nutritional yeast! Kale is an excellent source of nutrients and dehydrates perfectly for chip-making in a food dehydrator or in a low-temperature oven. Homemade kale chips are not only delicious but also healthy and nutritious they’re so much better than the store-bought kind. See my green goddess hummus recipe. So yummy!
Why We Love This Recipe
- Packed with Flavor: The combination of the hearty, slightly bitter flavor of kale with the zesty and flavorful green goddess seasoning and the cheesy, nutty taste of nutritional yeast creates a truly satisfying and delicious snack.
- Nutritious: Kale is a nutrient-dense superfood that is a powerhouse of vitamins, minerals, and a rich source of antioxidants. Plus dehydrating the kale preserves more of its nutrients than baking at high temps.
- Vegan and Gluten-Free: This recipe is vegan and gluten-free, making it an excellent choice if you have dietary restrictions or are eating plant-based.
- Easy and Convenient: Making dehydrated kale chips is relatively simple and requires minimal equipment, making it an easy and convenient snack.
Health Benefits of Kale
- High in nutrients: Kale is low in calories and high in nutrients, including vitamin C, A, K, and B, along with minerals like calcium, potassium, and magnesium.
- Antioxidant: This veggie is rich in antioxidants, which help to protect cells from damage caused by free radicals.
- Anti-inflammatory: Contains glucosinolates and omega-3 fatty acids, which have anti-inflammatory properties that can help reduce the risk of chronic diseases.
- Heart healthy: Full of fiber, potassium, and other nutrients that can help to reduce cholesterol and lower blood pressure which in turn can lower the risk of heart disease.
Why Dehydrate Kale Chips Instead of Baking?
Using a food dehydrator or baking your kale chips at low heat retains more of their naturally-occurring vitamins and minerals, helping to ensure you get the most nutrition out of each crunchy bite.
What Type of Kale to Use for Kale Chips?
When it comes to making dehydrated kale chips, we think the best type of kale to use is curly kale. This variety of kale is sturdy and holds up well during the dehydration process, resulting in crispy and crunchy chips. Dinosaur kale also known as lacinato kale or tuscan kale, can also work well for dehydrated kale chips. However, red kale or other frilly kale varieties may not hold up as well and may result in more brittle chips. Ultimately, you can use any variety of kale you prefer, but curly kale is generally the most reliable option for making dehydrated kale chips.
Ingredients Needed
- Fresh Kale: Kale has a hearty texture that holds up well to dehydration.
- Extra Virgin Olive Oil: Olive oil is used to coat the kale leaves before dehydration. This helps to keep the kale chips from sticking together while also adding a delicious, savory flavor to the finished chips.
- Green Goddess Seasoning: A blend of herbs and spices, typically including garlic, onion, parsley, chives, tarragon, and lemon zest, among others. It adds a zesty flavor and complements the earthy flavor of kale.
- Nutritional Yeast: A deactivated yeast that is commonly used as a seasoning in vegan and vegetarian cooking. It has a cheesy, nutty flavor and is often used to add umami to dishes. Nutritional yeast is a great source of protein, fiber, and B Vitamins, making it a nutritious addition to this kale chip recipe.
How to Make Dehydrated Kale Chips
In a large bowl, combine all ingredients except the kale. Set aside.
Wash a bunch of kale and dry with either a salad spinner or paper towels. Cut leaves from the tough midribs and tear into chip-sized pieces. Compost the stems or add to a broth or stock.
Add kale to the large bowl with the seasoning mix. Using your hands, toss the kale in the mix and massage it leaves until they are well coated.
In a single layer, place kale on a dehydrator tray (for dehydrator) or large baking sheet lined with parchment paper. (for oven)
If using a food dehydrator, set the temperature to 115ºF and allow to dry for 4-5 hours. Note: Using this method would still be considered a raw food product. A food is considered raw if it has never been heated over 104–118°F
If using an oven, set the temperature to lowest temperature which should be around 175ºF and bake for 60 minutes. After the first hour, check on the chips every 15 minutes. Once dry, remove the dehydrated kale leaves from oven and allow to cool.
How to Store Dehydrated Kale Chips
Before storing, allow the chips to cool to room temperature. Any residual moisture can cause the chips to become soggy and spoil quickly.
Transfer them to an air-tight container, such as a zip-top plastic bag or a glass food storage container with a tight-fitting lid.
Store kale chips in a cool, dry place, such as a pantry or cupboard, away from direct sunlight. They will keep for up to a few weeks if stored properly, but their texture and flavor may begin to deteriorate after the first week. The longer you store the kale chips, the more they will lose their crispness, so it’s best to eat them within the first few days.
How to Serve Kale Chips
Kale chips are a versatile snack that can be served in a variety of ways. Here are a few ideas:
- As a snack – Kale chips make a great snack on their own, and can be enjoyed straight out of the container.
- With dips or spreads – Try serving your kale chips alongside your favorite dip or spread, such as hummus, guacamole, feta dip or salsa.
- As a salad topper – Crumble your kale chips and sprinkle them on top of a salad for added crunch and flavor.
- In sandwiches or wraps – Add a handful of kale chips to your sandwich or wrap for a nutritious and crunchy addition.
- With soup – Serve kale chips as a side dish with a bowl of soup for a tasty and healthy accompaniment.
Kale Chip Flavor Variations
Make these your own by experimenting with different flavors!
- Spicy: Add some heat to your kale chips by sprinkling on some cayenne pepper or other spicy red pepper.
- Extra Cheesy: If you’re not vegan, try adding some grated parmesan or asiago cheese. So good!
- Curry: Mix together some curry powder, turmeric, cumin, and coriander for a warm and exotic seasoning blend.
- Everything Bagel: Mix together some sesame seeds, poppy seeds, garlic powder, onion powder, and sea salt for a seasoning blend that mimics the taste of an everything bagel.
- Lemon Pepper: Sprinkle your chips with lemon pepper seasoning for another zesty flavor option.
This dehydrated kale chip recipe seasoned with green goddess seasoning and nutritional yeast is a delicious and nutritious snack that’s easy to prepare and enjoy. The combination of kale’s natural bitterness with the zesty and herbaceous flavors of green goddess seasoning and the cheesy taste of nutritional yeast creates a satisfying and addictive snack that is also vegan and gluten-free. Dehydrating the kale instead of baking it at a high temperature helps to preserve its nutrients, making this recipe an excellent source of vitamins, minerals, fiber, and protein. This recipe is a great way to enjoy a tasty snack that will satisfy your salty cravings without any guilt. Let us know if you make your own kale chips!
Looking for more healthy recipes:
Green Goddess Dehydrated Kale Chips
Ingredients
- 1 large bunch kale, washed, de-stemmed and torn into bite-size pieces
- ¼ cup nutritional yeast
- 2 tbsp extra virgin olive oil
- 2 tbsp green goddess seasoning
Instructions
- In a large bowl, combine all ingredients except the kale. Set aside.
- Wash a bunch of kale and dry with either a salad spinner or paper towels. Cut leaves from the tough midribs and tear into chip-sized pieces. Compost the stems or add to a broth or stock.
- Add kale to the large bowl with the seasoning mix. Using your hands, toss the kale in the mix and massage it leaves until they are well coated.
- In a single layer, place kale on a dehydrator tray (for dehydrator) or large baking sheet lined with parchment paper. (for oven)
- If using a food dehydrator, set the temperature to 115ºF and allow to dry for 4-5 hours. Note: Using this method would still be considered a raw food product. A food is considered raw if it has never been heated over 104–118°F
- If using an oven, set the temperature to lowest temperature which should be around 175ºF and bake for 60 minutes. After the first hour, check on the chips every 15 minutes. Once dry, remove the dehydrated kale leaves from oven and allow to cool.
2 Responses
Would never have thought of making kale chips. Interesting idea!
This was so good with the green goddess dressing! I love a healthy snack like this!