Everyone loves kale chips. It’s gotten to be a very mainstream thing. Even Details magazine wrote about them. Why are we so slow getting a post out with our own recipe, you ask? Well, we never intended to post one. But so many folks have tried the Dirty Hippie’s homemade kale chips and asked for the recipe, we decided, what the heck – why not share?
We use a dehydrator to make our kale chips. You certainly can use an oven, which we did for more than a year, but honestly – they are SO MUCH TASTIER out of the dehydrator. You can pick up a small dehydrator at any department store for $20-$30. And even if you only use it to make kale chips, it’s worth the money. Kale chips are pricey at the store – sometimes $7 or more for a small box with two portions. Buying your own kale and making these at home is a great savings.
According to Dr. Joel Furhman, kale is among the healthiest foods on Earth. Which means you can feel free to eat it like a fiend. Don’t be surprised if you find yourself making these more than once weekly. We sure do!
the Dirty Hippie’s Kale Chips
2 lbs. kale, washed, stemmed and shredded
1 lemon, juiced
1/3 cup olive oil or grape seed oil
1 Tb. liquid aminos
1 Tbl. apple cider vinegar
2 Tbl. smoked paprika
1 tsp. cayenne pepper
2 cups nutritional yeast
Make sure kale is washed and de-stemmed. Shred into bite size pieces. Add kale and all other ingredients to a large mixing bowl and massage together by hand. When it’s ready, the kale will be well coated and the leaves will smell just heavenly.
Arrange on dehydrator tray as desired. We like ours in big clumps; others prefer them spread out completely. Dehydrate on high for about one hour (145 degrees) and turn to low (about 105 degrees) for 15-24 hours. You may not be able to wait that long, but it’s really worth it if you can! The kale chips will be crispy and crunchy. Chow down!
If you are using an oven, preheat to the lowest possible heat your oven offers. Ours is 250. Place cookie cooling racks on baking sheets and drape kale over racks, so air circulates around them. Bake about 4 to 6 hours on lowest heat, until kale chips are crisp and crackly. Allow to cool slightly before eating.
And it’s that simple! Let the kale-madness begin!