Here's how to make raw kale chips. These crispy little bites of raw kale nutrition are a big hit with young kids. We serve them frequently at our house and there never seems to be enough. The kale will shrink quite a bit, so make more than you think you need. If your oven can be set on a warming temperature, around 100°F, then you can also make raw kale chips in the oven. Otherwise you'll need a dehydrator for this recipe.
Prep Time: 5 minutes
Dehydrator Time: 2 hours
Total Time: 2 hours, 5 minutes
Yield: 4 servings
- 1 large bunch curly leaf kale
- 1/2 teaspoon sea salt
- 1 tablespoon cold-pressed olive oil
- 2 tablespoons nutritional yeast
Tear small pieces of kale off of the stems and lay them out on mesh dehydrator sheets (or baking trays if you are using an oven). Sprinkle raw kale with 1/4 teaspoon of sea salt and place in the dehydrator.
For the first hour, dehydrate at 145°F, then turn the trays around and lower the temperature to 115°F.
Check them in another hour and either remove or keep dehydrating to your desired crispiness.
Place dehydrated kale chips in a bowl and sprinkle with the oil, nutritional yeast and remaining sea salt to taste. Gently toss the kale (a sensitive operation but you'll get used to it) and serve your raw kale chips immediately!
You can stop dehydrating your kale when they are at your desired crispiness. Around our house we let it go until they make a loud crunching sound in your mouth, that seems to be how you get children to gobble them up.
Enjoy your healthy raw kale chips! They're delicious!