Raw Vegan Crispy Kale Chips

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raw vegan crispy kale chips dehydrator or oven
These crispy 3 ingredient raw kale chips are super simple and healthy, yet so tasty! It’s currently one of my favorite snacks to have around. The kale leaves become shriveled up and extra crispy. The crispiness and crunchiness combined with the saltiness almost reminds you of eating a potato chip. A great way to incorporate the nutrient packed kale into your diet, if you are not a fan of kale done any other way. Potato chips are one of my all time favorite guilty pleasures, so this healthier alternative is a life saver to cut down on my occasional bad habits. Don’t worry if you don’t own a dehydrator! You can bake them too!

The 3 ingredients are kale, olive oil, and salt! That’s it! To start, wash and de-stem the kale. You can easily de-stem kale by holding the base of the stem with one hand, and with the other hand, slide it along the stem to strip off the leaves.
*I recommend using fresh kale opposed to kale that has sat in the fridge for long. The longer it sits, the bitterness of the kale tends to get stronger.

destemming the kale
Wash the leaves well and dry off with a salad spinner. 
Transfer the washed and dried kale leaves into a large bowl, and add in the olive oil and salt.

raw vegan crispy kale chips
Massage well, working the olive oil and salt into the leaves. When the leaves have softened and wilted, it’s ready to dry in the dehydrator.

raw vegan crispy kale chips Place the kale leaves on a mesh dehydrator sheet in a single layer. Dehydrate at 115º for 6-12 hours, until completely dried and crisp. Refrain yourself from test eating the whole thing if you can. By the time it’s dry I usually only have about half left.

raw vegan crispy kale chips
If you don’t own a dehydrator, you can bake it in the oven. Preheat the oven to 250℉. On a baking sheet, place the kale leaves on a single layer. Do not overcrowd the pan. Bake for 10 minutes. Take out the baking sheet and flip the kale leaves. Bake for another 10-15 minutes until crisp. Careful not to burn the kale! Break up any large pieces into bite sized and store in an air-tight container.

raw vegan crispy kale chips Done! Easy peasy! Now, snack away!

raw vegan crispy kale chips

Raw Vegan Crispy Kale Chips
 
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Ingredients
  • 1 bunch of kale
  • 1 Tablespoon olive oil
  • ⅛ teaspoon salt
Instructions
  1. De-stem the kale and wash the leaves well. Dry off with a salad spinner.
  2. Transfer kale leaves into a large bowl, and add the olive oil and salt. Massage well until the leaves have softened and wilted.

Using the dehydrator
  1. Place the kale leaves on a mesh dehydrator sheet in a single layer. Dehydrate at 115º for 6-12 hours, until completely dried and crisp.
  2. Break up any larger kale chip pieces and store in an air-tight container.

Using the oven
  1. Preheat the oven to 250℉. Place the kale leaves on a single layer on a baking sheet. Do not overcrowd the pan.
  2. Bake for 10 minutes. Take out the baking sheet and flip the kale leaves.
  3. Bake for another 10-15 minutes until crisp.
  4. Store in an air-tight container.
Notes
Kale chips should last for about 2 weeks. If it ever gets stale while in storage, just stick it in the dehydrator at 115º for a couple hours until it regains its crunchiness.

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