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Dehydrated Curly Kale Chips Recipe
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Prep Time
10 Minutes
Cook Time
5 Hours 30 Minutes
Required Kitchen Equipment
Step 1: Thoroughly rinse your fresh curly leafed kale under running water. Before rinsing I usually spray the kale with an organic fruit and vegetable wash, as this ensures it's totally sterile. Once the kale is clean proceed to shake off any of the excess water. Next, wipe away any remaining water droplets using a napkin or paper towel. Moving forward, cut or carefully tear out the inedible center stalk on each kale leaf. Lastly, you will want to tear or shred your kale into medium to large chip size pieces.
Food Dehydrator
2 Tablespoons of Extra Virgin Olive Oil
1/2 Teaspoon of Sea Salt
Ready In
5 Hours 40 Minutes
1 Bunch of Fresh Curly Leafed Kale
1/4 Teaspoon of Garlic Powder
1/8 Teaspoon of Black Pepper
1/8 Teaspoon of Ground Sage
1/8 Teaspoon of Ground Rosemary
1/8 Teaspoon of Paprika
Step 2: For this second step you'll want to place your curly kale chips into a mixing bowl. Next, take out a smaller bowl and then thoroughly mix into it the extra virgin olive oil, sea salt, garlic powder, black pepper, ground sage, ground rosemary, and paprika. Continue stirring the oil and seasonings until a consistent mixture forms. Moving along, slowly and evenly drizzle the oil mixture over the top of your curly kale chips. Using clean hands manually toss and mix the kale chips until each piece has an even shiny coating of olive oil. During the manual tossing and mixing phase do be sure not to crush the kale, as you definitely want each piece to remain crisp and rigid.
Step 3: Take out your food dehydrator baking sheets or trays and then place the freshly oiled and seasoned kale chips on to them. When you're laying the chips out make sure that the leaves do not overlap that much. You also never want to stack or clump the kale together while cooking it, otherwise it will dry out unevenly and stick together.
Step 4: This is the drying step, so slide your kale chip lined dehydrator trays into the device. You will want to dry the chips for a full 4 to 6 hours at a steady temperature of 115 degrees F, or 46 degrees C. During the fourth hour you will want to begin frequently checking on the chips to gauge how done they are. Once your curly kale chips are as crispy as a standard potato chip, you can then go ahead and remove them from the appliance. Serve the kale chips immediately. If the kale chips are a little warm still, this will make them extra delicious to snack on.
Storage: These dehydrated curly kale chips will stay completely fresh for up to 2 weeks. Dehydrated kale chips usually stay fresh about a week longer than the baked variety, as more moisture is removed during the long drying process. To properly store your chips simply place them in a sealed airtight container and then set them in a dark cupboard or pantry. It's best to store them at room temperature away from any direct sunlight or heat sources.
Health Benefits: Although I enjoy and often make baked kale chips, the dehydrated variety actually retain more of their nutritional value due to the low heat processing. Our curly kale chips are full of essential vitamins and minerals, such as vitamin K, vitamin A, vitamin C, vitamin B6, potassium, iron, copper, manganese, and folate. With the addition of the extra virgin olive, these chips also contain plenty of heart healthy monounsaturated fat. It's a proven fact that regular consumption of kale and kale based foods such as this can dramatically lower your risks of developing certain types of cancer and heart disease. Give up your unhealthy snack foods and have some healthy homemade curly kale chips instead.
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