“Oven Dehydrated” Kale Chips (no dehydrator needed!)


I’ve had a problem.  A kale chip problem.  I have been buying too many packages of dehydrator-made-deliciously-expensive kale chips.

Why not make them myself?  Well, I don’t have a dehydrator, which truly makes the best kale chips.  I’ve made them in the oven before, but guess what?  They lose that gorgeous vibrant green color and get grayish, or burn in spots and taste bitter.  The taste is just not the same.  It’s not fresh and clean, but rather bitter and sulphurous.

Here’s why: most recipes for kale chips in an oven have the setting WAY too high, usually around 400 degrees.  But even recipes that bake chips at a lower oven temp for longer (ex: 300 degrees for 30+ minutes), your kale chips will “cook” rather than “dry”.  A dehydrator is so effective because it dries the foods, it doesn’t cook them.  That’s why the chips taste so fresh and the greens taste more sweet than bitter.

As I’ve said, I don’ t have a dehydrator (hint, hint Excalibur). 😉  But, that didn’t stop me here, because I’m stubborn passionate and persistent. :) I started experimenting, to get these crunchy-munchy bites of deliciousness.  And this is what I discovered…

The trick is to mimic dehydrating in your oven.  To do that, you need to use the lowest temperature setting possible for your oven, and then alternative turning the oven off and on.  For my trials, this took about 1 1/2 – 2 hours.  The result?  Crispy, yummy kale chips!

Wait!  Before I give you the recipe, we haven’t talked about seasonings.  Many kale chip recipes either use oil and simply salt to season… or they are heavily overseasoned. My recipe gives you an oil-free ‘dressing’ for the chips.  And, it is flavorful, but not spicy.  I have bought too many varieties of kale chips that are so darn spicy I could not eat them.  Disappointing (particularly at $8 or more a pop).  I give you flavor in these seasonings, but not heat – and also not too much salt.  Remember that the kale becomes smaller, more concentrated with this drying.  So, use a conservative touch with salt.  You can always taste test when they are almost ready and add a touch more if you think they need it.  Try the recipe as-is first, then add your spices to personalize the next time round (see note about seasoning).

And finally, this ‘dressing’ uses some nooch (nutritional yeast).  I promise it tastes good.  It’s the combination of the ingredients together.  So, give it a try, even start with a touch less at first to get the idea.

Oven-dehydrated kale chips using dino kale!

“Oven Dehydrated” Kale Chips gluten-free, oil-free soy-free option (RECIpage link to print/share)

Kale is quite the buzz word in healthy eating, and kale chips have become incredibly trendy.  The best kale chips are made with a dehydrator, since it slowly dries the leaves – as opposed to an oven which can cook the leaves and make them taste burned and bitter.  Yet, most home cooks do not have these large and expensive dehydrating machines.  I don’t myself!  And, after spending far too much money on premade kale chips (which were delicious but breaking my bank!), I decided to create this unique recipe.  See, here, the kale chips are placed in the oven on the lowest setting possible – which for most ovens is 170 degrees Fahrenheit.  Then, the oven is turned off to let the chips continue to dry without any oven heat, alternated with one shorter last period with some oven heat.  The result is fantastic!  The chips slowly dry and become crunchy and tasty, without getting browned or burned.  And, the marinade for these chips is tangy and cheesy – and made without oil – delicious!

1 bunch fresh kale (curly or dinosaur/lacinato kale; I used dino kale in these photos)

2 tsp tahini

2  tsp freshly squeezed lemon juice

1 tsp tamari (or coconut aminos for soy-free version)

1/2 tsp pure maple syrup

2 1/2 – 3 tbsp nutritional yeast

1/8 tsp (scant) sea salt

First prepare kale.  Fully wash kale leaves by submerging bunch of kale in a sink of cold water.  Agitate to release any debris (and bugga-buggas)!  Strip the leaves from the stems and place leaves in a salad spinner.  Spin several times to remove AS MUCH water as possible.  If leaves are still a little damp, then use a kitchen towel to blot and dry kale leaves.  You want the leaves AS DRY as possible before using. Then, turn oven to lowest setting possible.  For most ovens this is 170 degrees (it won’t take long to preheat, see note).  Get two large baking sheets ready, by lining with parchment paper. In a large bowl, combine the tahini, lemon juice, tamari, and mape syrup.  Stir or whisk through until fully smooth in the bottom of the bowl.  Add kale leaves and toss through with your hands, gently incorporating all of the tahini sauce, and working it gently through all the leaves.  Add the nutritional yeast, and continue to work through the kale leaves.  Transfer the kale to your two baking sheets, spreading them out to give the leaves space to dry – the more space you give them, the better.  Sprinkle the leaves with the salt.

Place baking sheets in oven on two racks.  Bake at 170 for an 45-60 minutes (rotate trays once during baking).  Then, turn off oven, rotate trays again, and then let the trays sit in the oven for another 30-40 minutes.  After this time, turn oven on again at 170, and let bake for another 15-20 minutes.  Check kale, if it is completely dry and cripsy, remove from oven.  If not, turn off heat and let sit in the warm (but turned offf) oven for another 30-40 minutes (or longer – can vary with the volume of kale in your bunch and thereby how much marinade on the leaves).  By then, the kale should be crispy, and also still fairly vibrant green!  If not fully crips, continue to let sit in the oven.  (See note to “recrisp” leftover chips.)  Munch ‘n crunch and enjoy!

Oven Note: If your oven can go lower than this setting – do so!  It will take longer, but you’ll get there.

Seasoning Note:  If you like heat, feel free to add a few pinches of chili powder or other seasonings you like.  Note not to add much extra wet seasonings or it will make the leaves soggy.  Stick with dry seasonings, and also remember that the flavor intensifies once the leaves are dried – so go easy to start!  It’s best to make this recipe first as is, then adjust the next time with seasonings you like, just to get the idea of how the leaves transform into chips.

Recrisping Note:  IF you have kale chips leftover, store in a paper bag or a container with a lid.  They may lose some of their crispness within a day or two (especially if you live in a damp/humid climate).  To recrisp, simply place back in oven at 170 degrees (or turned off after slightly warming) for about 15-20 minutes until nice and freshly crisp again!

Enjoy, and remember to subscribe to my posts for more crazy-good plant-powered recipes!  I’ll be returning with the Plant-Powered Kids Series soon.

Have you made kale chips?  What was your experience?  Are you going to give these a try?! 

Thanks to Ricki Heller for including this recipe in her Weekend Wellness round-up!


  1. crystal says

    All my previous attempts to make kale chips used a low baking temperature that cooked the kale. They would come out chewy, soggy and burnt all on the same piece. These days I’m drowning in kale from my CSA box, and landed on your site after a bit of Googling. I followed your directions exactly. I used parchment paper over the top portion of my broiler trays and had a bit of over-lap to squeeze it all on. Didn’t matter. After 1 hour at 150 degrees, then another 30 minutes in the oven with the heat off, they are perfect melt-in-your-mouth crunchy and tasty! I had planned to eat them this evening after dinner, but half of them didn’t even make it into the dish when I pulled them out of the oven.

  2. Jem says

    How much kale do you make at once? I used a medium size bunch, covered 2 cookie sheets…..and they all shrunk so much that I barely got 2 cups of chips! I loved them, but I’m not sure it’s worth all the prep work. It was about one serving and, in that case, I calculated that it had about 6 gms a fat in that 2 cups from the nutritional yeast and tahini alone. I’m a low-fat food eater and this is a lot for me……especially since I could have eaten 2-3 times more of this delicious snack!

  3. crishia says

    This may be a dumb question but when you say rotate the tray do you mean to turn it like 90degrees so if it’s like landscape style( longer horizontally) it’s turned so that it’s portrait style (longer vertically)?

    • Dreena says

      Not at all, Crishia! I typically use two trays, so when I rotate them, I change positions on the oven racks (so the baking sheet on the upper rack takes a turn on the lower rack, and vice versa). That make sense?

  4. Rosie says

    Wow, can’t wait to try this. I did a batch at a high heat which crisped the kale and I was surprised by the flavour but realized that it could be denser (the kale was thin and like tissue paper). I tried to join the blog but the subscribe link went down.

  5. rob says

    I have been using a cold frame, 2×6 fir, as a drier …just add a plywood bottom, some reflection over that, then suspend a screen, and glass on top…shade over greens within the box to preserve color, adjust glass to vent moisture or flip to dry condensation, this design easily attains a 200 F temp…thus far i have dried mango, summer squash, tomato, pepper, apple, pear, cucumber and herbs, even cantaloup…4 straight days of hot sun is needed, thin slices…1/4 INCH. To construct start with the glass, a storm panel from a door then build the wood to the size of the glass, outside dimensions match…tilt to sun, box needs to be off of the ground. Now i will try kale and collards

  6. Angie says

    Dreena, you are a genius! This is the best Kale Chip recipe, EVER! I make them 1 or 2 times per week. Do you think the kale retains it’s nutrients, cooking it this way? Also have you ever tried this with okra? Love your blog & cookbooks! Keep up the good work

    • Dreena says

      You are too kind, Angie… I’ll take it. 😉 Haven’t ever tried with okra! I DO want to try it with collards, though. I’m not sure about the nutrients, I’m sure some vitamins are depleted with cooking but at a low temp I suspect less than with high-roasting. Thanks for the report back!

      • Anne says

        The enzymes don’t die off if dehydrated at 105 degrees or less, which takes longer, but the food is still living.

  7. Stacey says

    Is there a difference in cooking times when cooking kale? I live in a dry climate at about a mile above sea level. Last month (October) is the first time I tried kale in my life and it was store bought dehydrated. I had tried another recipe this past weekend, and that recipe had a long cooking time too. Majority of my cooking is with a crockpot since I work 2 jobs.

    • Dreena says

      Hi Stacey, do you mean for dehydrating specifically? If it’s more general, depends on the recipe – some just briefly cook the kale, others cook it out longer.

  8. Joyce says

    Love this! I really want to make this any time soon.
    Just have one question. ‘nutritional yeast’, what exactly is that?
    I live in Holland, do you think I can just get it at my local organic store?

    Thank you so much!

  9. Georgina says

    Yum! Just made a batch with exactly the same seasonings plus dried rosemary. Found that my convection oven was quicker, so I used the shorter mimes in each phase of the baking process. The chips are beautifully crisp and bright green. Dreena, you’re amazing!

  10. says

    Thanks so much for this! I’ve baked kale chips before, but some turn out burnt no matter how vigilant I am. I found a good deal on organic kale and bought a bunch to make chips with. My oven has a “keep warm” setting of 170°, I used my round, extremely well-seasoned pizza stones without parchment paper, and they were done sooner than I expected. This is May be because I had left the kale out overnight (impromptu motorcycle trip came up when I had intended t do the kale!) And I also decided to just do them plain and make kale powder. still too several hours to do, and I only yielded about a half cup of kale powder but I was very happy with this process. Your seasoning sounds intriguing and I plan on giving that a try next!
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  11. says

    My 50’s era gas oven keeps a constant 110 degrees with the pilot light. It’s perfect for making yogurt and drying herbs so it should work for kale chips. I’m going to try it tomorrow!

    • Dreena says

      They should be ok, MJ. The nooch is really good, you could even try reducing slightly – balances the flavor w/ the tahini, etc. But, if you really don’t like it, should be fine. :)

      • Nathan Trotter says

        I’d leave the nutritional yeast out simply because it it grown on gmo crops such as sugar beets. Why create a nutritional snack only to taint it with gmo’s?

  12. Sky says

    Thx so much for this! I was able to make my kale chips now! I kept the oven open a crack the whole time while doing it and turned out great! Many thx for the post :-)

  13. says

    I have a “keep warm” setting on my oven, about what temp would that be do you think?

    Also, could I run the kale through a food processor to mush it before dehydrating? Maybe add your ingredients for the topping into the mix?

    • Dreena says

      Sierra, the warm setting will work I think, but might take several hours. If you run the kale in the processor, you will get flakes, so the final mix will be more like a sprinkle topping – if that’s what you’re looking for (could be v nice for salads/soups)!

  14. says

    Thank you for this! Our new oven has a “dehydrate” setting on it (perfect!). I adore kale in all it’s forms, but I have zero – ZERO! – self control when it comes to kale chips. If there’s a bowl of kale chips at a party I’ll shamelessly eat them all without an ounce of compassion for my fellow party guests. :-) Seriously, I could plow through an acre of kale all by myself in an afternoon if it were in the form of kale chips.
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  15. Bee says

    These are truly the best! I just made a triple batch. I changed the recipe a bit: no tahini (didn’t have it) and no lemon juice or syrup (didn’t want ’em) and just a bit of olive oil, garlic, and onion powder. I had had perfectly good results with the baked chips, but I think it’s worth the extra time to keep them technically “raw” for the nutrients.

  16. Emma says

    I first tried Kale Chips whilst living in Victoria in Canada (my friends mum had made some) and I haven’t stopped thinking about them since! Of course we don’t have anything like this to buy ready made in England so I was very happy to stumble upon this recipe.
    I tried making them for the first time tonight and they have worked out great! Can’t stop munching on them!
    Thanks for posting this :)

      • says

        Hi Emma,

        You absolutely can get them in the UK. In most health food stores, the chains and the small independent ones. I recently bought them in Infinity Foods in Brighton and a small health food store. Brand is http://www.inspiralled.net, so ask your local store to get some if they don’t have them in stock. They’re delicious! But they’ve inspired me to make my own :), so thanks for the recipe Dreena!

        • says

          Also, Inspiralled is based in Camden so if you live in London you can buy direct from them for much cheaper than in the health food shops!

  17. donna says

    I made these tonight and they are so good! I had given up on making kale chips that turn out half burnt and half soggy. These are perfect and delicious.

  18. says

    Thanks for this recipe, Dreena! It looks a bit easier than my own (which uses chopped kale and nuts).

    I have to agree that dehydrators take up a lot of space…which is why mine now lives in the laundry room. But I do use it a lot, not only for kale chips but also for drying seitan slivers and other goodies to use as vegetarian road food.
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  19. Brianna says

    Thanks you so much for redeeming my healthy addiction. I burnt way too many kale in the oven before I sought a solution to discover your site.

  20. Ada says

    I’m new to raw food “cooking” and a excited to see an oven option for dehydration. One question about the final product … how long does dehydrated food last, in particular the kale chips of this recipe?

    • Dreena says

      Ada, the chips last certainly several days, but to me, they are freshest/taste best that same day or the next. There are some tips mentioned in the comments for helping to keep them fresh too. Enjoy!

  21. says

    Yum love the recipe. I didn’t have tahini so I used sunflower seed butter that was sweetened it was delicious then just added a dash of maple syrup and a little cayenne too I looove spicy-this was a great recipe thank you and true cooking time too

  22. Des says

    I’ve been making them in the oven for a while using the ramping up and then letting it cool a little method. Alton Brown had a tip on using small space heaters in the oven to create the dehydrating effect. I’ve found that on my Whirlpool oven, I can put the top rack all the way up, skip a space and put the next rack in, and fit a Sunbeam mini heater ($24) at the base of the oven. It takes a bit to find out where yours will hit 110 degrees, but by using a probe thermometer or a meat thermometer propped in a cracked oven door, you can find the range fairly easily. The heater has a range of about 20 degrees, so mine would go from about 105-125. The chips took about 7 hours to dehydrate on baking racks over baking sheets. I used curly kale and a fairly wet marinade though. It may only take 5-6 with flat kale and a drier marinade. With the heater in, you will still want to crack the oven door using a wooden spoon handle to provide air flow.

  23. Greg S says

    I bought a dehydrator because I didn’t want to buy the chips from Whole Foods that cost $8 when kale costs around or under a dollar a bunch. We bought a lot of kale today and made them for the dehydrator then realized we made too many to fit. So we did them in both the oven and the dehydrator. Both taste that same. I did notice the dehydrated ones have a brighter green to them, much like they do when bought fresh. I have heard that cooking things removes the nutrients, not sure how much though.

    We make them for our 2 1/2 year old grandson who eats them like candy, we don’t know if he has a nut alergy so we make them with a little salt and red pepper flakes.

    I found a recipe on food.com for spicy Spicy Thai Ginger Chips, wow are those good! They said you can do them in the oven without a dehydrator and cook at the lowest temp, ours is 170 and leave the oven door cracked open.

    Both are amazing but I want to know how the back ones differ from the dehydrated ones! As I said the dehydrated ones have more color which to me means they have more nutrients, I could be wrong thought.

    All I know is if a 2 1/2 year old loves them and they are good for us, it’s all good.

    Oh and we also use raw kale in our smoothies.

  24. Juli-Ann Di Giugno says

    Hi I am reading all the comments and I am a couple of months behind but I too have a dehydrate option on my miele oven and I am making the Kale chips as we speak for the first time…..they smell amazing….will keep you posted BTW the temp is 175 -not sure if that is good or bad but we will find out :)

    • Mary says

      Hello – I too have a miele oven but don’t know how to dehydrate – any tips or hints please? Have just attempted my first batch as I type -added 100% cashew spread. Thanks. Mary

  25. Rebecca says

    Finally making these. The hardest part is waiting for them to be done! (Note to the impatient: they taste great raw, too!)

    • Rebecca says

      Ok, I think I’m one of those strange people who doesn’t love kale chips. BUT I absolutely loved this as a dressing for raw kale. In fact, I’m going to make more right now – and this recipe is going into my DB heavy rotation list of favorites!

  26. Melissa George says

    I finally made these – they are amazing! The flavor is great and they are nice and crunchy. Perfect! Perfect! Perfect!!! I’ve tried making kale chips in the oven before – lots of oil and cooked at a high heat. But they never turned out very good, some were burnt, some undercooked and just a very few that were crispy and good. I had given up on ever liking them. But thanks to your recipe I finally have delicious kale chips. And so much better without all the oil! Thanks, Dreena for another great recipe!

  27. says

    Thanks for this. I have friends that don’t have dehydrators and will pass it on. I also appreciate the tip about turning the oven off/on since I know a lot of ovens won’t go low enough to dehydrate safely.
    Another tip I’ve heard is that if you have a gas oven, check to see what temp the oven retains with just the pilot light running. That might do the trick for some that don’t want to buy a food dehydrator.

  28. says

    I made these tonight and they came out great! I did not need to turn on my oven the second time, after leaving them in with it shut off they were perfectly crispy. I did tear them into very tiny shreds which may have helped crisp them up faster.

    • Dreena says

      Hi Erica, that’s WONDERFUL! :) I always love to get the recipe reports after posting, thanks for sharing your experience. :)

  29. Valerie says

    Made these tonight and they were great – came out perfectly crispy and not burnt! When I’ve made them before in the oven, some would be chewy, while others would be burnt. Will definitely be making kale chips more often now! Thanks for the recipe.

    • Dreena says

      Kale hurrahs!!!! Thank you Valerie, I’m so pleased to hear that. Appreciate that you dropped a note with your feedback!

  30. Mollie says

    I bought a “cheap” dehydrator just to see how I would like it. I used it a ton in the fall when I had apples and pears coming out my ears. I’ve also dried orange peel(for crafts), tomatos and onions(just to try it & lots of other things that didn’t turn out so well. I plan to use it a lot more to make snacks as my son enters Kindergarten this year. Once this dehydrator dies, I’ll invest in a nicer model.

    I’ve been making Kale chips in the dehydrator for months. I cant wait to try your seasoning!!!!

  31. says

    These kale chips seem to take too much time to bake. I have been baking them at 350 degrees for 15 minutes and, although not as crispy as I would like, they are still delicious. I like to sprinkle them with nutritional yeast too!!!

    • Dreena says

      Debby, yes, they take longer than other methods, and that’s to help preserve the flavor/color with the reduced oven heat. But, if you like them baking at higher temp… keep on! :)

  32. says

    I too have a SERIOUS kale chip problem. My husband laughs because I will make them and end up eating them for a meal. I have a dehydrator but I still sometimes make them in the oven because I am inpatient. :) Can’t wait to give this recipe a try!

    • Dreena says

      I can pretty much eat the batch too, Wendy! (at least it’s not like eating a full bag of potato chips!)

  33. Sharon says

    I’ve been in a quandary over whether or not to buy the Excalibur or not. Somehow I can’t justify it just for kale chips. Too much money and it takes up way too much room. Now, I’m excited. I can have my kale and eat chips too. Will be buying kale at farmer’s market this week.

    • Dreena says

      Great Sharon! Hope you really like them. I’ve been wanting a dehydrator as well, but just not sure how much I’ll use it. Though, I suspect if I DID have one, I’d start getting very creative with it!

      • Rebecca says

        I loved the tip from one of your readers to keep the dehydrator in the basement to solve the space problem. That’s where mine is anyway. Now all I have to do is plug it in and use it!

        • says

          So – we don’t have basements here in Phoenix, but it gave me an idea – our “attics” (small crawl spaces, really) get hotter than blazes!! I bet I could put them in there, and they’d be dehydrated in no time! No use of electricity, and finally, a use for all that super hot, very dry air!!!!

    • Dreena says

      Thanks Matt. I can’t say I still won’t buy them… SO tempting when I see them, ready to eat, no prep needed. 😛

  34. Sherrin says

    I have been making Kale chips for years as I always have lots here in the garden during the winter. The kids love the.
    Chef Jacques Pépin is the one who gave me the idea. I do use oil though and often oil infused with roasted garlic for the seasoning.
    1 large bunch of kale
    1 tbsp of olive oil
    Salt to taste
    The trick is to toss with your hands and put it on top of a wire rack placed on a cookie sheet. Cook it at 200 degrees F for 20-25 minutes, then it’s crunchy and ready to eat. I add the salt at the end, Fleur de sel is the best flavour for these I have found. I am looking forward to trying your recipe when the kale is ready in the garden this year. Oh and BTW I always use Lacinato kale as it is naturally sweeter and looks really cool in the garden.

    • Dreena says

      Cool Sherrin! I remember you mentioned that you had a lot of plants getting going – I didn’t get ahead of that this year, things were so hectic in the spring. Hoping the few I have planted will start doing their thing by the end of summer! And, I bet that roasted garlic flavor comes through beautifully – & not overpowering. I also have to try the wire rack trick, b/c another person mentioned that they baked them on a sheet with holes and they crisped up quicker with the circulation… def trying your suggestion – thanks!!

  35. michelle s. says

    i have gone through phases where i made lots of kale chips in the oven. I would use the lowest temp (200) for an hour or so, and then leave them sitting in the warm oven overnight after turning it off. then in the morning i would put them in a cookie tin and found this kept them crisp. if i put them in a container the same night i made them, some would get soggy.
    In terms of your plant-powered kids series, my kids love kale chips! I must make them again. Often i stir fry kale until it gets a little crisp and they call it “kale chips”. My one year old twins will eat kale like it’s candy.

    • Dreena says

      Now, Michelle, that is a FANTASTIC idea, to leave them in the oven overnight. Once through my testing I left them in the oven for about 4 hours after, and they stayed crispiest for a couple of days after that way. Love that suggestion!! (If you don’t mind, I could add that tip from you in the notes of the recipe, let me know!) Lovely to hear from you, busy mama! :)

  36. Rebecca says

    Will definitely try this, Dreena! I never knew what all the fuss over kale chips was about, because when I’ve made them in the past, they were burned and bitter. What do you think of processing the kale with the seasonings and then spreading the mixture onto the baking sheets? Have you tried that? One version I bought was made like that.

    • Dreena says

      Yep, that was my reaction when I first tried them in the oven Rebecca. How do you mean processing with the seasonings… so the leaves are all finely shredded, to become like a sprinkle to top things? curious…!

      • Rebecca says

        No, these were chips I bought, where the kale had been ground up with all the seasonings and then dehydrated into chip shapes. (Does that make sense? I’m not sure how to describe it!)

        • Audrey says

          I know what you’re talking about, I think. They are more like a cracker with kale, right? I think Brad’s Raw makes something like that.

          • Dreena says

            oh yeah, that makes sense. A kale cracker type of thing, it’s prob combined with ground flax and/or chia seed to bind…?

  37. says

    Damn straight I’m going to give these a try!! They look fabulous. I’m a bit of a kale chip addict, too–but hate to dole out that kind of money that often. These are brilliant! 😀

    • Dreena says

      ohhh, thanks Ricki. I have spent FAR too much on kale chips, ugh. And, so many of them have been unpleasantly over-seasoned and far to spicy, almost sickening with the coatings!

  38. Tiffany says

    I’ll have to try your recipe for kale Chips soon! They look great!

    I made your Apple Spice Hemp pancakes this morning (I subbed the apple for blueberries). They were delicious!

    I also made your Proper Healthy Granola Bar recipe this afternoon. Absolutely amazing!

    Thank you for such wonderful, healthy, and delicious recipes :)

    • Dreena says

      Wow, you have been making so much Tiffany!! Just so great to hear your reports back and know you are getting real good use out of LTEV. YAY!! :)

  39. Tracy says

    Just noticed yesterday that we have a “dehydrate” option on our Thermador oven. Anyone know if that works like a dehydrator or more like an oven on a low setting? Would love to know if anyone has experience with an oven like this…

    • Dreena says

      Tracy, I have heard that some ovens have a dehydrate setting! How cool is that??! Mine doesn’t, if anyone else knows more about it…??????… please chime in!

  40. Amanda says

    Thanks for posting! I have a dehydrator (it does take a lot of space, so I keep it in our basement and just run the trays up & down stairs when I’m using it– and I use it a lot when the garden is full, when I find a super deal on fruit at the store, and when I make coconut yogurt, but there are times it goes unused for a while, too) but this is the first recipe I’ve seen without oil. I’ll have to try it when my garden is overflowing with kale again!
    By the way, a side benefit of keeping it in the basement is the lovely smell when food is dehydrating– masks the “basement-y” smell down there!

    • Dreena says

      Amanda, what a great idea to store the dehydrator elsewhere! I don’t have a ton of extra counter space, so I’ve wondered where I’d put it… but plenty of room in other places of the house! (plus, you get some exercise running up and down)! 😉 Do you make coconut yogurt with the dehydrator? What do you do? Interesting! thanks!

      • Amanda says

        After I prep the yogurt on the stovetop (heat & blend/whisk coconut milk + agave + arrowroot or guar gum to about 175°F, cool to 115°, add starter culture from the last batch, and ladle into sterilized jars) I just take all the trays out and set the dehydrator to 110-115°, put the jars in there, and let it go for about 10-12 hours. Super easy and I can make much more yogurt than with the “yogurt maker” I bought at a thrift store, which worked fine but only made 7, 6-oz jars. I can make 2 to 3 times as much and put it in mason jars in the dehydrator; it’s got lots of room if the trays are out! (I know some people who use the oven at super-low temp to make yogurt, but my older, electric oven is harder to control temp on, and you can’t go over 115°F or you’ll kill the good bacteria.)

    • Mary says

      Hi Amanda, I read you make coconut yoghurt – would you care to share your recipe please –
      I’ve bee trying to find one that’s tried & tested.


  41. says

    Oh – and for chips that seem to get kinda soggy through storage – my trick is to store the kale chips in tupperware or a glass container with a few sheets of paper towel (just like when I store leftover salad). The paper towel soaks up all the moisture and leaves the chips nice and crispy and crunchy! Yum yum :)

    • Dreena says

      Kasandra, thanks for sharing that tip – b/c yeah, if the moisture goes somewhere it won’t stay in the chips. The kale chips I was buying were in a paper bag – think that’s the same idea, helps to take in the moisture. Great suggestion – thx!

  42. says

    Thanks for sharing your technique, Dreena! I’m also a little too stubborn to buy a dehydrator (at least yet!). When I had a convection oven it was easy, as it had a “warm” setting which I used and it essentially functioned as a dehydrator! I usually prop my oven open a bit with a wooden spoon after putting it on the lowest setting, but I like your idea – though it requires a bit more maintenance, it will definitely save some energy and heating bills! Thanks for sharing :)

    • Dreena says

      And that’s a great idea too, propping oven open a little. Yes, the alternating on/off takes a bit of ovensitting!! :)

  43. Emma says

    I’m giving it a try! I hate the “burned” taste of oven baked kale.
    Just curious though, have they lasted long enough to store? I always find unless I eat them straight away any kind of storage (in glass or plastic) so far has led to chewy chips the next day. Maybe not so with the lighter heat?

    • Dreena says

      Emma, I added a note about how to help them stay crisp, right at the end of the recipe. Sometimes they can get a little soft again, but easy enough to recrisp, took me about 15 mins to do so! (and we have a humid climate here, so I think that doesn’t help!) Have fun! :)

  44. Audrey says

    This is amazing! It’s like a made-to-order recipe for my two most prominent kale chip problems–lots of oil, and bad flavor from being “cooked.” I’m definitely going to try this. Thanks, Dreena.

  45. says

    Amazing timing! I was just looking at the kale in my garden thinking “How am I going to convince myself to eat this?” And here you are!

  46. says

    I’ve made kale chips before, & learned my lesson the hard way. It’s easy to over-do it on the salt & lemon! But I do love some good kale chips. I’ve done in the oven, even though I have a dehydrator.

    • Dreena says

      Janae, yeah, the seasoning is tricky for sure. I’ve also used too much lemon juice and made them too tangy. Hard to judge b/c they shrink down so much. Do you use your dehydrator much? It takes up a fair amount of space, right?

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