These kale chips are delicious, oil-free, nut-free, and can be made without a dehydrator.
Most kale chips require a dehydrator, and many recipes also include oil.
These kale chips are incredibly tasty and crispy – without needing any oil – AND without needing a dehydrator.
Now, you do have to use a particular method of baking with the oven. Because it’s very easy to burn kale chips in the oven. When they overcook or burn in spots, they lose that gorgeous vibrant green color and taste bitter. The taste is just not the same. It’s not fresh and clean, but rather bitter and sulfurous.
See, most recipes for kale chips in an oven have the setting WAY too high, usually around 400 degrees. But even in recipes that bake chips at a lower oven temp for longer (ex: 300 degrees for 30+ minutes), your kale chips will “cook” rather than “dry”. A dehydrator is so effective because it dries the foods, it doesn’t cook them. That’s why the chips taste so fresh and the greens taste more sweet than bitter.
I don’t have a dehydrator so I started experimenting, to get these crunchy-munchy bites of deliciousness. And this is what I discovered…
The trick is to mimic dehydrating in your oven.
To do that, you need to use the lowest temperature setting possible for your oven, and then alternate turning the oven off and on. For my trials, this took about 1 1/2 – 2 hours. The result? Crispy, irresistable kale chips!
Healthy Kale Chips: Seasonings
Before I jump to the recipe for these healthy kale chips, let’s talk about seasonings. In my experience, kale chips can be too heavily overseasoned, or seasoned with just salt and oil.
This recipe gives you an oil-free ‘dressing’ for the chips that is flavorful but not sickly or hot-spicy. Remember that the kale becomes smaller, and more concentrated with this drying method or with dehydration. So, be somewhat conservative with assertive spices and also with the salt. Try the recipe as-is first, then add your spices to personalize the next time round (see note about seasoning).
And finally, this ‘dressing’ uses some nooch (nutritional yeast). I promise it tastes good. It’s the combination of the ingredients together. Give it a try, even start with a touch less at first to get the idea.
Let me know if you’ve made these, share in the comments. x Dreena
Oven-Dehydrated Kale Chips
Ingredients
- 1 bunch fresh kale curly or dinosaur; about 6–8 loosely packed cups after prepping
- 2 teaspoons tahini
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon tamari
- 1/2 teaspoon pure maple syrup
- 2 1/2 – 3 tbps nutritional yeast
- 1/8 teaspoon (scant) sea salt
Instructions
- Wash the kale leaves. Strip the leaves from the stems and place the leaves in a salad spinner. Spin to remove as much water as possible.
- If leaves are still damp, use a kitchen towel to blot dry.
- Turn oven to lowest setting possible (ex: 170F).
- Line 2 baking sheets with parchment paper.
- In a large bowl, combine the tahini, lemon juice, tamari, and maple syrup.
- Stir or whisk through until fully smooth in the bottom of the bowl.
- Add kale leaves and toss through with your hands, gently incorporating the sauce through the leaves.
- Add the nutritional yeast, and continue to work through the kale leaves.
- Transfer the kale leaves to the prepared baking sheets, spreading out.
- Sprinkle the leaves with the sea salt.
- Place the baking sheets in the oven on 2 racks. Bake for an hour.
- Then, turn off oven, rotate trays, and then let sit in the oven for 30 minutes.
- Then, turn oven to 170F again, and bake for another 15–20 minutes.
- Check kale: if completely dry and crispy, remove from oven. If not, turn off heat and let sit for another 30–40 minutes. By then, the kale should be crisp and ready to eat!
Notes
- If your oven can go lower than 170F, the process may take another 20–30 minutes.
- To re-crisp leftovers, reheat at same low temperature until flaky again.
- Do not add extra wet seasonings or it will make the leaves soggy.
- If you want to add other flavors, stick with dry seasonings, and remember the flavor intensifies with drying.
This post was originally published in 2012 and has been updated for 2023.
Kasandra Bracken says
Thanks for sharing your technique, Dreena! I’m also a little too stubborn to buy a dehydrator (at least yet!). When I had a convection oven it was easy, as it had a “warm” setting which I used and it essentially functioned as a dehydrator! I usually prop my oven open a bit with a wooden spoon after putting it on the lowest setting, but I like your idea – though it requires a bit more maintenance, it will definitely save some energy and heating bills! Thanks for sharing 🙂
Dreena says
And that’s a great idea too, propping oven open a little. Yes, the alternating on/off takes a bit of ovensitting!! 🙂
Emma says
I’m giving it a try! I hate the “burned” taste of oven baked kale.
Just curious though, have they lasted long enough to store? I always find unless I eat them straight away any kind of storage (in glass or plastic) so far has led to chewy chips the next day. Maybe not so with the lighter heat?
Dreena says
Emma, I added a note about how to help them stay crisp, right at the end of the recipe. Sometimes they can get a little soft again, but easy enough to recrisp, took me about 15 mins to do so! (and we have a humid climate here, so I think that doesn’t help!) Have fun! 🙂
Audrey says
This is amazing! It’s like a made-to-order recipe for my two most prominent kale chip problems–lots of oil, and bad flavor from being “cooked.” I’m definitely going to try this. Thanks, Dreena.
Dreena says
haha, that’s awesome, thank you Audrey – hope you love ’em!
Holly A. says
Amazing timing! I was just looking at the kale in my garden thinking “How am I going to convince myself to eat this?” And here you are!
Dreena says
Cool Holly! Also, you can bring some of that lush kale garden to me!! 😉
Janae @ Bring-Joy says
I’ve made kale chips before, & learned my lesson the hard way. It’s easy to over-do it on the salt & lemon! But I do love some good kale chips. I’ve done in the oven, even though I have a dehydrator.
Dreena says
Janae, yeah, the seasoning is tricky for sure. I’ve also used too much lemon juice and made them too tangy. Hard to judge b/c they shrink down so much. Do you use your dehydrator much? It takes up a fair amount of space, right?