Kale Chips (Dehydrator recipe) (2024)

FAQs

Does kale need to be blanched before dehydrating? ›

Dried kale is generally a good source of minerals and vitamins. However, blanching before drying is recommended. In addition, freeze-drying and storage in cold temperature allows for higher vitamin preservation in dried kale.

To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!

However what tends to happen at this temperature is that the thinner parts of the kale become brittle, brown and bitter while the thicker parts are either undercooked or chewy. To get perfectly uniform, crispy kale chips, the key is to bake them for longer, at a lower temperature.

They dehydrate quickly, but also rehydrate quickly, which is more important. If you're looking for a side of creamed greens to go with your dehydrated mac n' cheese, no problem! This recipe takes dried kale a step further, though, by crumbling it into super versatile flakes.

Another great way to preserve that garden goodness through the winter is with dehydrated veggie powders. This kale powder tutorial is a simple way to keep enjoying (and benefitting from) those leafy greens long after season has ended (up to 6 months!).

Dry the kale at 145 F / 63 C for 1 hour. Reduce the heat to 115 F / 46 C and dry for an additional 3 to 4 hours until crispy dry. Transfer to airtight containers, or vacuum seal for longer storage. Enjoy.

This blanching step destroys enzymes that would otherwise survive the dehydration process and cause the food to decline in quality over time. Once they have been blanched, the vegetables will keep their colors and flavors much better than they would have if you had dried them without first blanching.

Spread kale pieces on dehydrator trays; place in a dehydrator and dry at 125°F for 6 to 7 hours or until leaves are completely dry and crumbly. Set dried kale leaves aside to cool. Gather in small groups, and then crush leaves into a blender or coffee grinder and process into smooth powder.

Wash the kale leaves and then dry completely to avoid soggy chips. I recommend using a salad spinner or patting down leaves with a clean towel. Cut the stalks and thicker midribs from the leaves (they're too tough for chips) and discard.

If you washed your kale right before making this recipe but didn't fully dry the leaves it can cause the chips to come out soggy when you bake them. Next time, make sure you pat the leaves dry with a paper towel or run them through a salad spinner.

What kind of kale is best for chips? ›

Any variety of kale – curly or flat – can be made into baked kale chips. Some home cooks prefer to use flat lacinato kale, aka "dinosaur" kale, so named for its leathery appearance, and some like the frilly appearance of curly kale. Try batches of both and see which you like best.

Kale contains a large amount of fiber, which is great for digestion but can be dangerous if you eat too much. If you overeat on kale chips (or any food) then you may experience bloating, gas, and constipation due to the excessive intake of fiber.

To top it off, kale chips are usually labeled as raw, which means in order to get them crispy they are dehydrated and that takes a looooong time. So we've got expensive ingredients + a long production process = $7 for a mini bag of kale chips!

Adding salt and squeezing lemon make a big difference by removing bitterness. Adding some spicy or sweet flavors may help tame the strong flavor of bitter kale.

A general rule of thumb for dehydrating vegetables: If you can normally eat them raw, you don't need to cook them before drying. Depending on your rehydrating method, though, you might want to cook all your vegetables first.

Turn on your dehydrator according to the instructions and let the kale dry until brittle. You want to make sure they are super dry otherwise they will mold in storage. Once dry, pack into clean dry canning jars and screw on the lid tightly. As I don't mind small pieces, I really pack the jars full.

The Best Vegetables for Dehydration

Peppers: Peppers, such as red bell peppers or green bell peppers, are excellent ingredients to dehydrate as their liquid and oil content is relatively low, which make them simple to process.

Dehydrated vegetables maintain a high level of their nutritive value and can be used in a variety of recipes. To rehydrate vegetables, combine 1 part vegetable with 2 parts water. Then, simmer for about 10-15 minutes, or soak for 1-2 hours.