nutritional information

Per :

  • Calories: 117
  • Protein: 6 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 10 g
  • Cholesterol: 0 mg
  • Sodium: 231 mg
  • Fiber: 3 g
  • Sugar: 1 g
Vegan Gluten-Free

Crispy Kale Chips

Crispy Kale Chips
Betcha can't eat just one of these light, crispy snacks. Nutritional yeast gives them a tangy, almost cheesy flavor. If you are concerned about gluten, check to make sure the brand of nutritional yeast you use was grown on beets, not barley.
  • 1 12-oz. bunch curly kale, center
  • stems removed, each leaf torn
  • into 4 pieces (6 cups)
  • 2 Tbs. olive oil
  • 1 Tbs. lemon juice
  • ½ tsp. sea salt
  • 3 Tbs. nutritional yeast

1. Place kale in bowl. Rub oil, lemon juice, and salt into leaves with hands. Add nutritional yeast, and toss well.

2. Spread kale onto dehydrator trays without overlapping. Dehydrate 2 to 4 hours, or until dry and crispy. Turn off dehydrator, and cool completely.

October 2010 p.36

you might also like


Wonderful items from you, man. I've be mindful your stuff pivuroes to and you're just too wonderful. I really like what you've acquired right here, really like what you are saying and the way by which you say it. You make it entertaining and you still care for to keep it smart. I can not wait to learn far more from you. This is actually a tremendous site.

Sunny - 2015-09-08 21:55:02

Ugh! Please, Please, include dehydrator temperatures with your recipes! I am new to dehydrating and have a unit that goes from 95 to 150 F and have no idea what the setting should be for kale chips.

Liana - 2015-08-24 16:49:15

Great thanks

Melzina - 2015-04-08 22:29:46

I've used an older addition of this book by Excalibur - even with other dehydrators. The times in any of books on dehydrating are mostly guidelines. I haven't made dried chips from leafy greens like kale, Swiss chard, etc. I found they were too brittle when dried - at least my versions have been. I mostly use dried greens in soups or stews. I personally won't try to dry baked veggie chips because I think the oil would interfere with the drying process - coating the pores and ? result - but that's just me. For veggie chips, I like dried cuke and zucchini slices, sliced on the diagonal, to make them bigger when dried. Carrots I find, end up being too small for chips. BTW, I don't pre blanch the cukes and zucc. slices, but I do cook sliced carrots before drying them. Experiment with the thickness of the slices of the the cukes and zucc. to find the thickness you like. I've found that the times in any dehydrator book gives an estimate of the times needed - there can be variations in how thick you slice them. Start checking them at the end of the suggested time and take them out when they reach the "done test" in the book. I haven't dried sweet potato or taro - I suspect because of the density of these two, precooking would be best - like carrots. I haven't dried green beans. I've tried beets and cabbage - won't do the cabbage again, and probably not the beets. Didn't like the end product and can get both here from local sources late into the year. Have dried diced celery stalks (~1 inch) and leaves and like the result - good way to deal with a veggie I don't use often. Are good in soups and stews. Tomatoes - are great dried - all sizes. Cut Romas and small tomatoes like cherries in half, prick the skin in a few places, put skin side down on the screen. I found tomatoes always have taken longer to dry than any time frame I've seen, so just keep checking them. I've found sliced tomatoes messy to do, so stick to halves. Onions - dice raw into ~ 1/2 - 3/4 inch dice, separate, spread out on screen. Great for soups, etc. Herbs - many are great dried: parsley, basil, oregano, mint, chives, dill, are the ones I've tried. Works best at the low temp recommendation, but can fall thru the screen if you don't have fine mesh on it. So only do one kind at a time, and put something in the bottom of the dehydrator to use to pick up pieces - or find a really fine mesh small laundry bag to put the herbs in - I'm still looking for one. Snacks - apple slices are great, with / without skin on. Lots of people dry them just to chew on or for pies. Try different varieties to see which you like best. I've found the sweeter ones taste better dried. I also cut skinless slices into ~ 1 inch pieces - great to add to cooked cereal, or eat like raisins, have a melt in your mouth feel to them, make great gifts too. The slices do need pre dipping in something like diluted lemon juice (I use concentrate - 1/4 cup lemon juice, add water to make 1 cup total, make more as needed) I haven't tried other fruits yet - like berries better fresh or frozen. Have done rhubarb - a veggie, use for sauce. Make sure you put dried foods in a clean airtight container. Bottom line - enjoy experimenting to see what you like, and keep good records (especially initially) about what you do. There's so much potential variation in the fruits or veggies and how you fix it that drying them can take more or less time than you expect. Have fun

Eileen - 2015-04-01 22:40:55

Try this

Felice - 2015-02-22 08:05:58

After reading the comments from others, I don't have much hope that someone will answer my question as none of the questions below were answered. Next I looked at the list of "contact us" categories but I didn't find the right person to ask. As a result, I have decided to take a chance and ask my question here and keep my fingers crossed. We recently purchased a dehydrator along with the book: The Dehydrator Bible. The unit came with a small instructional manual that also included a few recipes as well as helpful hints. Yet, when I searched through both of them for instructions on how to make "veggie chips" ie: zucchini, taro, both regular & sweet potato chips, carrot chips, green beans and so on so I hit the Internet. After a few attempts, I found your site and the two recipes for veggie chips, thank you. I am brand new to dehydrating and could really use step-by-step instructions for a variety of vegetables that I can use for healthier snacks. Do you have any idea where I can find that or can you help me? I would sincerely appreciate hearing from someone, even if it's just to say "no." I know this is possible because we've purchased them at Sprouts and Whole Foods, but they are really expensive; so I'm hoping to make my own! Thank you for your time, Marcia

Marcia - 2014-11-10 22:58:37

Also great when using baby spinach and brussel sprouts(take the sprouts apart use the leaves and the hearts are used for another meal)....My family has went nuts over these kale chips and now my neighbor has planted kale just for this reason. Gonna try this on other veggies.

claudette - 2014-04-09 18:34:09


Pj - 2014-03-25 17:37:17

WOW these are great. made mine with parmesan cheese instead of yeast. Dehydrated them at 145 degrees till crispy. Will try this recipe with baby spinach.

claudette - 2014-03-12 18:53:54

I just made these a thought they were too salty and "lemony". I think I will make it next time with no lemon and 1/2 the salt.

Brandy - 2014-02-16 04:44:11

117 cals per big is a serving? Half a cup?

Kalemonster - 2013-08-31 16:10:35

What temperature setting do you use if using a dehydrator?

Cheryl - 2013-05-04 04:40:27

This is a delicious recipe! I still haven't used it with the nutritional yeast, but I will! Yvonne Brown

Yvonne Brown - 2013-03-29 23:39:58

Oh, yummy yummy yummy!

Stephanie Surratt - 2013-03-29 16:44:57

I've made these. They are fantastic and addictive.

Deborah - 2013-03-29 02:59:51