Dehydrator Kale Chips

Lisa Lindsey, Christy Apps liked this post


Aren’t they pretty?  One of the first things I made in my nifty new dehydrator were these kale chips.   They were so good . . . and so pretty . . . I had to make them again, just so I could get the timing and measurements down for y’all. :)

I have a spare bottle for my smoothie maker that I use for savory stuff like this but a Magic Bullet would work, too.   Or a regular blender.  Just don’t try it in your food processor, even if it has the small bowl, because it won’t work.  Trust me on this.  I forgot between time 1 making these and time 2 and have extra stuff to clean to show for it.

Recipe: Dehydrator Kale Chips


  • kale
  • 1/4 cup olive oil
  • 1 tbsp lime juice
  • 6-8 cloves garlic
  • 1tsp dried cilantro
  • 1/2 tsp salt (or to taste)


  1. Wash kale, remove large stems and tear into large bite sized pieces. Place in a large bowl.
  2. Peel garlic and blend with lime juice, olive oil, cilantro, and salt in a small blender until garlic is chopped.
  3. Pour liquid over kale chips and use your hands to toss and coat.  Make sure each chip is well coated with oil.
  4. Place kale chips on dehydrator trays. Dry for 2-3 hours at 135 degrees. Kale will crisp up some upon cooling so it’s OK if not all pieces are totally crispu.

Preparation time: 10 minute(s)

Cooking time: 2 hour(s)

Diet tags: Gluten free

Number of servings (yield): 4




2 Responses to “Dehydrator Kale Chips”

  1. Erin says:

    Would you make extra and if so, how do you store them so they stay crispy?

    • Beth says:

      These never last more than a day around here, but I store them in a zip lock bag and they stay crispy. You just have to make sure they’re “done” and cooled before putting them in a bag.

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