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.
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.
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.
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.
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.
Done! Easy peasy! Now, snack away!
- 1 bunch of kale
- 1 Tablespoon olive oil
- ⅛ teaspoon salt
- De-stem the kale and wash the leaves well. Dry off with a salad spinner.
- Transfer kale leaves into a large bowl, and add the olive oil and salt. Massage well until the leaves have softened and wilted.
- 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.
- Break up any larger kale chip pieces and store in an air-tight container.
- Preheat the oven to 250℉. Place the kale leaves on a single layer on a baking sheet. 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.
- Store in an air-tight container.
[…] in my kale chip repertoires, and this raw vegan cheesy kale chips is one of them! (Check out my crispy kale chips recipe, sour cream and onion kale chips recipe, and nacho kale chips recipe). As a raw foodie blogger, […]