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Basic Kale Chips Recipe

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.

Special Equipment

  • 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)


  1. Thoroughly wash the kale and tear large pieces from the main stems.
  2. Thoroughly massage the kale and marinade together in a large bowl.
  3. 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.
  4. Place the messaged kale on the trays and dehydrate at 115 degrees Fahrenheit until the kale chips are crispy, approximately 6 hours.
  5. Serve & Enjoy :)
Basic kale chips made with lemon, olive oil, cayenne, onion, and salt marinade.

Basic kale chips made with lemon, olive oil, cayenne, onion, and salt marinade. Please click to view a larger image.

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.

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  1. M.E.B. says:

    Hi, Everyone!

    ESpotRaw on Twitter pointed me to Chrissy’s Goddess KALE CHIPS recipe. I haven’t tried the recipe out yet, but it seems to have been well received based on the comments and ratings on GoneRaw. I’ve written previously about GoneRaw as a good resource for raw recipes and advice.

    Anyway, have a fantastic day Everyone!

    Your friend,

    @MarcusBarnes on Twitter

  2. Jen says:

    Kale chips are fantastic. This was the first time I tried kale – I had to use up 2 heads quickly (we started subscribing to a bi-weekly delivered veggie basket to broaden our horizons) and I had no idea what to do with the kale.

    Wow, the chips were delicious. Similar marinade – olive oil, salt, lemon juice, cayenne pepper, ‘baked’ at 170F (as low as our oven goes) until the chips appeared dry; I don’t have a dehydrator.

    I am embarrassed to say that I ate them all in one sitting. It felt great to much on them knowing that they are so much healthier than potato chips!

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