A couple of weekends ago I finally got around to making a batch of kale chips. I was pleasantly surprised at how easy it was to make great tasting kale chips! Since I haven’t been using a tried & true marinade for the chips (you can be as creative as you like), I won’t post a specific marinade in today’s post. What I will share is the rough outline of the basic marinade I’ve been using. It consists of lemon juice and olive oil with a little cayenne pepper, onion powder and salt. I personally like using as little pressed oils as possible. However, using a little oil helps soften the kale. My impression from my kitchen experiments is that the crispy kale chips you get are more tender when using a little oil. It’s possible you can forgo the pressed oil if you’re using a marinade made with blended nuts & seeds, olives, or avocado.
- Excalibur food dehydrator or other food dehydrator with temperature control functionality.
- 1 bunch of kale per 2 tray spaces in the Excalibur.
- marinade (your choice)
- Thoroughly wash the kale and tear large pieces from the main stems.
- Thoroughly massage the kale and marinade together in a large bowl.
- Since the Kale will take up a lot of vertical room, you’ll likely need to remove
one tray in the Excalibur for each tray of kale chips you add. If you’re using a light marinade, you can place the kale on the normal meshed sheets. For a thick marinade that’s dripping, you may consider using teflex sheets, though this will slow down the dehydration process some. In either case, you may want to place a teflex sheet under the last tray with chips on it to catch any marinade that drips from the trays above.
- Place the messaged kale on the trays and dehydrate at 115 degrees Fahrenheit until the kale chips are crispy, approximately 6 hours.
- Serve & Enjoy
If you’re not big into salads or kale, this may be a great way for you include an amazing green food into your diet. I think most people can very easily eat a whole bunch of kale in one sitting when it’s served as chips. If you’re lucky enough to have a garden, kale chips are excuse enough to start growing kale. Kale is also one of those amazing plants that grows almost all year round in places like Vancouver, BC, Canada.
You can try mixing different kinds of kale for slightly different results. I’ve made the recipe with both curly kale and black kale. My favorite batch so far was a combination of these two varieties. Note that if you’re using a very heavy thick marinade, you may have to dehydrate the chips longer than 6 hours. You can store dehydrated kale chips in airtight containers.
QUESTION: Have you ever tried kale chips? If so, what did you think? Please share in the comments section of this post.