Kale Chips (Dehydrator recipe) (2024)

FAQs

Can you dehydrate kale in a dehydrator? ›

If you're using a food dehydrator, lay out the kale pieces on your dehydrator trays. To dry them in the oven, place the kale pieces on a baking sheet (parchment paper recommended). Either way, arrange the kale chips next to each other but not overlapping.

Dried kale is generally a good source of minerals and vitamins. However, blanching before drying is recommended. In addition, freeze-drying and storage in cold temperature allows for higher vitamin preservation in dried kale.

To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!

Turn on your dehydrator according to the instructions and let the kale dry until brittle. You want to make sure they are super dry otherwise they will mold in storage. Once dry, pack into clean dry canning jars and screw on the lid tightly. As I don't mind small pieces, I really pack the jars full.

They dehydrate quickly, but also rehydrate quickly, which is more important. If you're looking for a side of creamed greens to go with your dehydrated mac n' cheese, no problem! This recipe takes dried kale a step further, though, by crumbling it into super versatile flakes.

Dried kale powder is almost as nutritious as fresh kale, it is certainly easier to come by, easier to eat, and can be added to a seemingly unlimited number of dishes. Dried kale still has high levels of many vitamins and minerals including: vitamin A. vitamin K.

This blanching step destroys enzymes that would otherwise survive the dehydration process and cause the food to decline in quality over time. Once they have been blanched, the vegetables will keep their colors and flavors much better than they would have if you had dried them without first blanching.

Kale can be frozen without blanching but should be used within 4 weeks. Blanching greens before freezing stops the naturally-occurring ripening enzymes in the leaves. This will ensure that the leaves taste fresh and will not develop a bitter taste. Blanched kale will last up to 1 year in the freezer.

Freeze-dried food maintains most of its nutrients throughout the process, and once rehydrated, is very similar in nutritional value to its fresh counterpart. In contrast to dehydrated food where only around 60-75% of the original nutrients are retained. In freeze-dried food about 97% of the nutrients are retained.

So here's the deal. I have screwed up SO many batches of kale chips. Too much oil, and you'll have soggy and chewy leaves to eat. Cook them too long they will flake away into powder, too short and they'll be chewy.

Why do my kale chips get soggy? ›

If you washed your kale right before making this recipe but didn't fully dry the leaves it can cause the chips to come out soggy when you bake them. Next time, make sure you pat the leaves dry with a paper towel or run them through a salad spinner.

However what tends to happen at this temperature is that the thinner parts of the kale become brittle, brown and bitter while the thicker parts are either undercooked or chewy. To get perfectly uniform, crispy kale chips, the key is to bake them for longer, at a lower temperature.

You'll want to make sure everything is completely dehydrated. Any moisture can introduce mould. Using a food processor, or spice blender, pulse the dehydrated leaves until a sandy powder. Store in an airtight container or jar for up to 6 months.

Spread kale pieces on dehydrator trays; place in a dehydrator and dry at 125°F for 6 to 7 hours or until leaves are completely dry and crumbly. Set dried kale leaves aside to cool. Gather in small groups, and then crush leaves into a blender or coffee grinder and process into smooth powder.

Dried foods last between four and twelve months, depending on the environment where you store the food. Always store dried foods in an airtight container away from sunlight, heat, and excess moisture. You can store your dried foods at room temperature, but the lower the storage temperature, the longer the storage time.

A general rule of thumb for dehydrating vegetables: If you can normally eat them raw, you don't need to cook them before drying. Depending on your rehydrating method, though, you might want to cook all your vegetables first.

You can add this powder to your soups, stews, smoothies, and sauces for an extra veggie boost. Yes please! For an exciting twist, use your kale powder to make this “Kale Everything Seasoning” (pictured above) to sprinkle on homemade chips, eggs, hummus, popcorn, tomatoes, fish, chicken, roasted veggies– and more.

The Best Vegetables for Dehydration

Peppers: Peppers, such as red bell peppers or green bell peppers, are excellent ingredients to dehydrate as their liquid and oil content is relatively low, which make them simple to process.