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kale chips
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Oven-Dehydrated Kale Chips

The best kale chips are made with a dehydrator, but most home cooks do not have a dehydrator (I don’t myself). Here, the oven mimics dehydrating by alternating a very low temperature with turning your oven off. The kale becomes crunchy and tasty, without becoming bitter. Serves 2–3
Servings 2 -3 people

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

Kitchen Tips:
  • 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.