Dehydrated Kale Chips Recipe (Oven Method)

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This dehydrated kale chips recipe is very easy and takes less than 30 minutes from start to finish! Making kale chips in the oven is a great way to turn your kale into a tasty snack and it’s also a great way to preserve some of your kale.


Kale is a crop that I always have in my garden. I plant it in the spring and it always produces a ton of leaves. It then slows down considerably in the heat of summer and once the weather breaks in September, it comes back for a fall harvest.

I’ve tried growing different kinds of kale and deciding which one is my favorite, but the truth is, I simply like all of them. Kale is thick, full of fiber and nutrients, and helps clean our digestive system and move things along. And there is no comparing the kale we find in the store to the leaves you grow yourself. It’s an easy cold-weather crop that anyone should grow, even if it’s in a pot on a balcony!

Dehydrated Kale Chips in the Oven…

Kale chips ready for serving.

If you like smoothies, you can add kale to pretty much any fruit smoothie to make it even healthier, if you like sauteed greens with your morning eggs or as a side for dinner, kale is a great leaf to use for that, and when it comes to kale salads… Oh, the possibilities are endless!

But, to be completely honest, our favorite way of using kale is as dehydrated kale chips. It’s, hands down, the best snack in the world! It’s super easy to make, it’s a million times healthier than store-bought potato chips, and by seasoning these dehydrated kale chips a little different each time you make them, you can keep things interesting.

Of course, you can use a food dehydrator to make these kale chips, however, I like making them in the oven because it cuts back on a lot of time. Dehydrating kale in the oven is also a great way to preserve kale if you find yourself with too many leaves, but in my house, these dehydrated kale chips are gone 10 minutes after they leave the oven. They never really make it into a ziplock bag.

Curly kale leaf before making chips.

Ingredients…

  • Kale – my favorite kind of kale to use for kale chips are the curly varieties. I find that they are usually a little thicker than the flat leaf varieties and a little harder to burn. But I think that you can probably use any kind of kale to make chips, you might just have to adjust heat and baking times if the leaves are thinner.
  • Olive oil – The best that you can find!
  • Seasonings – this is where you can change things around. I like to keep things simple and only use salt and garlic powder but you can add cayenne pepper for heat, cumin, paprika, black pepper or anything else that you can come up with.

Kitchen Tools…

  • Salad spinner or a large kitchen towel – we are going to have to make sure that the kale leaves are completely dry before dehydrating them in the oven.
  • Oil spray bottle – if your oil doesn’t come in a spray bottle already, these spray bottles that you can add oil to can come in handy. You don’t have to have it, you can simply add the oil to the leaves and mix to coat them all, but it makes life a little simpler if you can spray the oil instead.
  • Baking sheet lined with parchment paper
  • Fish spatula

How to Dehydrate Kale in the Oven…

Step one – prep the kale. Wash your kale in cold water and dry it well. It’s very important that the kale leaves are dry before we try to dehydrate them in the oven. You can dry your kale in a salad spinner or place it in a large kitchen towel (flour sack towel works best), go outside and spin the towel a few times. Even if I do this, I usually still spread my kale on the kitchen counter and let it dry completely.

Next, remove the thick stems and tear the leaves into chip size pieces. Line a baking sheet with parchment paper, place the leaves on a baking sheet in one layer, spray the oil and sprinkle the seasonings. If you can’t spray the oil, drizzle it over the leaves, add the seasonings, and use your hands to toss the leaves until they are all coated with the oil and seasonings.

Adding the kale to a baking sheet.

Step two – dehydrate the kale. Preheat your oven to 350 degrees F. I know that this might sound too high but trust me, it’s going to work. Bake your kale for 15 minutes, then take the sheet out and inspect the leaves. If they are not fully dry yet, place the sheet back in the oven and bake for an additional 2 minutes. Take it out and inspect the chips again. Keep doing this until the chips are as dry as you like them.

I like doing it like this because it takes me less time to dry the kale. There is, however, a bigger chance of burning the kale this way. If you are not comfortable with this method, lower the temperature as low as 250 degrees F and bake the chips longer. You’ll get the same result, it’s just going to take longer to get there.

Dehydrated kale chips right out of the oven.

Step three – let the chips cool. Once your kale chips are ready, remove the baking sheet from the oven and let the chips cool to room temperature on the baking sheet before serving them. If you want, you can sprinkle more seasonings on them right when they leave the oven and are still hot.

A kale chips.

How to Serve Dehydrated Kale Chips…

  • As a snack – these dehydrated kale chips are a million times better than store bought potato chips! They are a great and easy snack that everyone loves and a great way to get some greens into your kids (my kids won’t eat raw kale but love kale chips!).
  • As a side – kale chips are great as a side to any sandwich. Serve them next to a burger, a BBQ sandwich, or a meat wrap. Serve them as a side to a casserole or as a side to these zucchini and corn fritters, spinach patties, or fried chicken meatballs.
  • With soup – I think that they can do well next to a soup like this yellow pea soup or this pumpkin soup. I’ve never tried crumbling them and adding them to the soup but it sounds like it might be a good idea. Kinda like croutons…
Dehydrated kale chips.

How to Store Dehydrated Kale Chips…

Dehydrating and making kale chips is a great way to preserve kale. If you are dehydrating one bunch of kale I very much doubt that there will be any to store, they are highly addictive! However, if you find yourself with a ton of kale in the garden and you’d like to try to preserve some of it by drying it, follow the same recipe and store your kale chips in ziplock bags or an air tight container.

Keeping preserved food in a cool place is always a good idea so make sure to store your bags in a root cellar or a pantry or even a kitchen cabinet should work well.

Frequently Asked Questions…

Can I follow this recipe with other leaves?

You can as long as they are as thick as kale leaves. I’ve never tried it with my chard, but it might work. If you dehydrate spinach or other thinner greens in the oven you might want to lower the temperature and bake them a bit slower.

Should I add the seasonings before or after baking?

You can do either or. I like adding the seasonings before I bake the kale but they stick to the leaves pretty well if you add them right after it comes out of the oven as well. However, make sure to spray with oil before you bake.

What kind of seasonings can I use?

Pretty much anything! You can make these dehydrated kale chips spicy by seasoning them with cayenne pepper or ground chili pepper. You can use cumin, black pepper, paprika, garlic powder, onion powder, or anything else that you have on hand…

Can I make a powder from these dehydrated kale chips?

Yes! Kale powder is great as a seasoning for many soups or casseroles or chili. You can still season the kale if you want or leave it plain and just spray with oil. Then, bake and let cool completely. Transfer the kale to the food processor and process until it becomes a powder. Store in a jar (I prefer storing the jar in the fridge).


These dehydrated kale chips are a favorite snack around here. Usually, I can’t even get them onto a nice plate, the kids grab them right out of the baking sheet. They are healthy and a great substitute for store-bought potato chips. I hope that you’ll give them a try!

Other Simple Recipes to Try…

Dehydrated Kale Chips Recipe

Dehydrated Kale Chips Recipe

Yield: 4-6 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Delicious and very easy and quick to make dehydrated kale chips in the oven.

Ingredients

  • Very Dry Kale Leaves (I can usually fit about a bunch on one baking sheet)
  • Olive Oil (preferably in a spray bottle)
  • Salt
  • Garlic Powder

Instructions

  1. Wash your kale well in cold water and dry it well. It’s very important that the kale leaves are dry before we try to dehydrate them in the oven. You can dry your kale in a salad spinner or place them in a large kitchen towel (flour sack towel works best), go outside and spin the towel a few times. Even if I do this, I usually still spread my kale on the kitchen counter and let it dry completely.
  2. Remove the thick stems and tear the leaves into chip size pieces. Line a baking sheet with parchment paper, place the leaves on the baking sheet in one layer, spray the oil and sprinkle the seasonings (see notes for more seasoning options). If you can’t spray the oil, drizzle it over the leaves, add the seasonings, and use your hands to toss the leaves until they are all coated with the oil and seasonings.
  3. Preheat your oven to 350 degrees F. I know that this might sound too high but trust me, it’s going to work. Bake your kale for 15 minutes, then take the sheet out and inspect your chips. If they are not fully dry yet, place the sheet back in the oven and bake for an additional 2 minutes. Take it out and inspect the chips again. Do this until the chips are as dry as you like them.
    Note - I like doing it like this because it takes me less time to dry the kale. There is, however, a bigger chance of burning the kale this way. If you are not comfortable with this method, lower the temperature as low as 250 degrees F and just bake longer. You’ll get the same result, it’s just going to take longer to get there.
  4. Once your kale chips are ready, remove the baking sheet from the oven and let the chips cool to room temperature on the baking sheet before serving them. If you want, you can sprinkle more seasonings on the chips right when they leave the oven and are still hot.
  5. If you need to store leftovers, make sure that the chips are cooled to room temperature, place them in a ziplock bag, and store them in a cool place for a few days.

Notes

Frequently Asked Questions...

  1. Can I follow this recipe with other leaves?
    You can as long as they are as thick as kale leaves. I’ve never tried it with my chard, but it might work. If you dehydrate spinach or other thinner greens in the oven you might want to lower the temperature and bake them a bit slower.
  2. Should I add the seasonings before or after baking?
    You can do either or. I like adding the seasonings before I bake the kale but they stick to the leaves pretty well if you add them right after it comes out of the oven as well. However, make sure to spray with oil before you bake.
  3. What kind of seasonings can I use?
    Pretty much anything! You can make these dehydrated kale chips spicy by seasoning them with cayenne pepper or ground chili pepper. You can use cumin, black pepper, paprika, garlic powder, onion powder, or anything else that you have on hand…
  4. Can I make a powder from these dehydrated kale chips?
    Yes! Kale powder is great as a seasoning for many soups or casseroles or chili. You can still season the kale if you want or leave it plain and just spray with oil. Then, bake and let cool completely. Transfer the kale to the food processor and process until it becomes a powder. Store in a jar (I prefer storing the jar in the fridge).

Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 28Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 102mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g

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9 thoughts on “Dehydrated Kale Chips Recipe (Oven Method)”

  1. Angela Cassidy

    I had never eaten kale until 2 years ago and I had to grow it to try it….was not in the grocery store. It is not something farmers grow here in north Florida. I suspect it is too hot, and we all love collards, mustards, and turnips as our greens. I have fresh seed and am going to grow it in my Grow Bag garden over the winter.

    1. You can definitely grow it over the winter! Or you can try in the shade during the spring. Maybe that would work.

  2. You should try them with nutritional yeast and a little cayenne if you like them spicy. Or just nutritional yeast–it is so good for you!

    1. That sounds good! I can’t handle too spicy but just a tiny bit should be fine. Where do you buy nutritional yeast?

  3. Kathy Scheible

    Can i swap chard for the kale? I grew kaleidoscope Swiss chard this year for something different. Tasty and pretty.

    1. I love chard! This is another green not many people know what to do with.
      I never tried to make chard chips… I am not sure if the leaves are thick enough. But give it a try, and if you do come back to let me know how it turned out.
      Did you try to make chard patties? You have to try! It is, hands down, my favorite vegetarian dish. Here is the recipe: https://ladyleeshome.com/spinach-patties/

  4. Sheri Cline - WA. State Zone 8b

    My first introduction to Kale was at a wedding with my girlfriend…..many years ago! She went around the food tables after the wedding collecting the cut kale and stuffing it in a big bag explaining to me that it was healthy and delicious and most people only used it for decoration. That evening she cooked up a pot of rice and gently cooked the kale in olive oil with garlic, served it over the rice with soy sauce and pepper. I’ve been a fan ever since! This gal was resourceful and introduced me to garage sales, thrift shops and dumpster diving! I would love to see pictures from your local Farmers Market, the stands, foods and faces and I’m sure over time there will be some wonderful stories to go with those faces.

    1. Sounds like a very interesting gal! I should try cooking it as an addition to rice. sounds yummy.
      I’ll try to take some pictures at the market next week. We are heading to the lake this weekend to camp for three days. I’ll miss the market this Saturday, and I have so many vegetables in the house that I need to sell… I might need to set up a tent on the road by the house and see if I can get some of it moving.

      1. Sheri Cline - WA. State Zone 8b

        Sounds like it’s time to put-up some winter veggie soups in the pantry. You can always add meat later. Have fun at the lake! You have worked hard and need a break with your family. Cheers!

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