Raw Vegan Crispy Kale Chips
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
  • 1 bunch of kale
  • 1 Tablespoon olive oil
  • ⅛ teaspoon salt
  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.
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.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-crispy-kale-chips/