Better Than Bagged: Dehydrated Kale Chips

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Turn a bunch of fresh kale into a crunchy and delicious snack, dehydrated kale chips. Inspired by a bag of Trader Joe’s kale chips, these flavorful chips can be made at home in the oven. Easily make your own dried kale chips faster than a trip to the supermarket.

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You probably need the massage, more than the kale right now. Plus a snack too. 

With our normal routines thrown out the window this year (thanks 2020!) once simple tasks like grocery shopping have taken a major turn. You may no longer find yourself shopping at the same grocery stores or searching aisles for new healthy snacks to try.

So let’s bring those fun snacks to your kitchen and make our own.

Why make your own dehydrated kale chips?

Throwing a couple handfuls of kale greens into a salad isn’t everyone favorite idea. Plus chips made out of vegetables are delicious. If you’re not sure, check out these dehydrate carrots or dehydrated zucchini chips recipes to try.

Save some cash

A small bag of kale chips can easily cost $5 or more from a supermarket or health food store. While a bunch of kale alone is about half that price.

Bring your own flavors

Making your own chips, means you get full control over the ingredients you use. Season the kale with your favorite sauce or spices to create your own custom flavor combinations.

It’s easy to make your own dehydrated kale chips at home. Let’s get started.

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The ingredients in these vegan kale chips are inspired by the Trader Joe’s seasoned kale chips. Find more Trader Joe’s inspired recipes here.

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Ingredients

• kale – from either a fresh bunch or a bag of prepared kale. This recipe was tested with curly kale, though it should work with lacinato kale too.
• cashew butter – can purchase this in a jar or make it from whole cashews. Simply add to a food processor and process into a smooth paste. 
• tahini – a paste, made from ground sesame seeds. This is usually combined with water, lemon and spices to make a falafel sauce. It can also be used to make this Yogurt Tahini Salad dressing
• freshly squeezed lemon juice
• spices – including onion powder, granulated garlic and salt.

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De-stem the kale

Start by preparing the kale, the leaves need to be removed from the tough inner stem. How do you do this? hold the bottom of stalk in one hand. Run your other hand along the stem to pull off and remove the leaves. Tear leaves into bite sized pieces. Repeat with each remaining kale leaf.

You can also use a knife to separate the leaves from the stalk. Skip this step if you’re using a bag of prepared kale. Instead, inspect the bag and remove any pieces of the tough stalk.

When to wash kale?

Either rinse whole kale leaves before de-steming or soak already torn pieces in a large bowl. Then use a salad spinner to drain and dry the leaves before use.

Season & spread

Place all of the clean & dry kale onto a baking sheet. Mix together the seasoning and add it to the kale. Make sure each piece of kale is covered, otherwise you’ll have some flavorless chips.

There will be too much kale on a single sheet pan to properly bake these into chips. Transfer half the kale to another sheet pan. Spread out all of the pieces. Try not to let them overlap.

FAQs

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