If you’re on the lookout for a crunchy, flavorful snack that’s perfectly suited for a low-carb lifestyle, this Keto Dehydrated Kale Chips Recipe is going to become your new best friend. Bright, crispy, and bursting with savory notes from nutritional yeast and garlic powder, these kale chips offer a guilt-free indulgence that’s both satisfying and wholesome. Whether you’re craving a midday snack or a crunchy sidekick for your meals, these chips are a wonderful way to enjoy kale’s natural goodness in an irresistibly crispy form.
Ingredients You’ll Need
The magic of this Keto Dehydrated Kale Chips Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a crucial role, from the fresh green kale that forms the crunchy base to the olive oil that helps everything crisp up delightfully. The Himalayan pink salt, nutritional yeast, and garlic powder bring a savory, umami-packed flavor profile that will keep you reaching for more.
- 1 large bunch kale: Choose fresh, vibrant kale and remove stems to ensure even drying and perfect chip texture.
- 1.5 tbsp olive oil: I love California Olive Ranch for its smooth, mild taste that enhances rather than overpowers the kale.
- Himalayan pink salt to taste: Adds the perfect touch of mineral-rich saltiness that makes these chips irresistible.
- 1 tbsp nutritional yeast: This gives a cheesy, nutty depth that’s completely vegan and perfect for keto.
- 1/2 tsp garlic powder: Elevates the flavor with a gentle garlic punch, balancing the earthiness of the kale and nutritional yeast.
How to Make Keto Dehydrated Kale Chips Recipe
Step 1: Prepare the Kale
Start by thoroughly washing your kale to remove any grit or dirt, then pat it dry. Remove the tough stems and tear the leaves into roughly 2-inch pieces. This size ensures each piece will dehydrate evenly and become perfectly crisp without burning or remaining soggy.
Step 2: Season the Kale
In a large bowl, drizzle the kale pieces with olive oil and massage gently until every leaf is lightly coated. The olive oil is essential here—it helps the kale dry properly and adds richness to each chip. Sprinkle in the Himalayan pink salt, nutritional yeast, and garlic powder, then toss everything together so the flavors distribute evenly.
Step 3: Arrange for Dehydrating
Place the seasoned kale pieces in a single layer on your dehydrator trays. It’s crucial to avoid overlapping pieces so air can circulate freely around each leaf, ensuring even drying and maximum crispiness. If you don’t have a dehydrator, you can use a low oven set to around 150°F but watch them carefully to avoid burning.
Step 4: Dehydrate Until Crispy
Turn on your dehydrator to about 125°F and let the kale dry out for roughly 8 to 12 hours. The exact time depends on your specific dehydrator and kale thickness, but your goal is crisp, crackly chips that snap easily. The slow dehydration process locks in flavor and creates that satisfying crunch without deep frying.
How to Serve Keto Dehydrated Kale Chips Recipe
Garnishes
Sprinkle a little extra nutritional yeast or a pinch more Himalayan pink salt right before serving for a fresh pop of flavor. You can also toss them with a light dusting of smoked paprika or chili powder for some warmth and color.
Side Dishes
These kale chips make a fabulous accompaniment to a creamy avocado dip or a zesty tahini sauce, perfect for when you want to keep things keto-friendly but exciting. They also pair beautifully alongside a protein-rich main like grilled chicken or baked salmon, adding a crunchy texture contrast.
Creative Ways to Present
Serve your kale chips in small, handmade bowls or paper cones for a charming snack presentation at parties or family gatherings. You can also crumble them over salads or soups as a delightful crunchy topping that adds both flavor and texture.
Make Ahead and Storage
Storing Leftovers
Keep your kale chips fresh and crispy by storing them in an airtight container at room temperature. Avoid humid environments to prevent them from getting soggy. Stored properly, they’ll stay delicious for up to a week.
Freezing
While freezing is possible, it’s generally not recommended for kale chips because moisture from thawing can make them soft. If you do freeze them, be sure to package them tightly and re-crisp in a dehydrator or low oven before serving.
Reheating
If your kale chips lose their crispness over time, simply pop them back into a dehydrator or oven at a low temperature for a few minutes. This quick refresh will bring back that perfect crunchy bite.
FAQs
Can I use other types of kale for the Keto Dehydrated Kale Chips Recipe?
Absolutely! Curly kale works best because of its texture, but dinosaur kale (Lacinato) or red Russian kale can add interesting color and flavor variations. Just be sure to remove stems and tear leaves to the right size.
Do I need a dehydrator, or can I use an oven?
You can use a conventional oven set to its lowest temperature, typically around 150°F, though it may take a little trial and error to get the timing right. A dehydrator is ideal for consistent results and gentle drying.
What if I don’t have nutritional yeast?
While nutritional yeast adds a cheesy, umami flavor that’s signature to this recipe, you can skip it or substitute with finely grated Parmesan cheese if you’re not strictly vegan or dairy-free.
Are these kale chips truly keto-friendly?
Yes! Kale is low in carbs and packed with nutrients, and the olive oil along with the seasonings keep these chips within keto diet guidelines. They’re a great way to satisfy crunch cravings without compromising ketosis.
How do I know when the kale chips are done?
They should feel completely dry and crisp to the touch, snapping easily without any bend. If they’re still flexible or soft, they need more time in the dehydrator or oven.
Final Thoughts
Once you try this Keto Dehydrated Kale Chips Recipe, you’ll wonder why you didn’t make kale chips from scratch sooner. It’s such a simple way to transform everyday kale into a crunchy, flavorful snack that fits perfectly into keto and low-carb lifestyles. Plus, the satisfaction of making your own healthy snack from scratch? Pure joy. Give it a go—it might just become your favorite crunchy companion!
Print
Keto Dehydrated Kale Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Snack
- Method: Dehydrating
- Cuisine: American
- Diet: Keto, Gluten Free, Vegan
Description
These Keto Dehydrated Kale Chips are a healthy, low-carb snack perfect for ketogenic and paleo diets. Made with fresh kale leaves coated in olive oil, seasoned with nutritional yeast, garlic powder, and Himalayan pink salt, then dehydrated until perfectly crisp. These chips offer a savory, cheesy flavor with a satisfying crunch without any added sugars or carbs.
Ingredients
Ingredients
- 1 large bunch kale (stems removed and torn into 2-inch pieces for even drying)
- 1.5 tbsp olive oil (California Olive Ranch preferred for smooth taste)
- Himalayan pink salt to taste
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
Instructions
- Prepare the Kale: Remove the stems from the kale leaves and tear the leaves into approximately 2-inch pieces to ensure even drying.
- Season the Kale: Place the kale pieces in a large bowl and drizzle with olive oil. Sprinkle the nutritional yeast, garlic powder, and Himalayan pink salt over the kale. Toss thoroughly to coat each piece evenly with the oil and seasonings.
- Arrange for Dehydration: Spread the kale pieces in a single layer on the trays of a food dehydrator. Make sure pieces are not overlapping to allow proper air circulation.
- Dehydrate: Set the dehydrator temperature to 125°F (52°C) and dry the kale for about 25 minutes or until the kale is crisp but not burnt.
- Cool and Store: Remove the kale chips from the dehydrator and let them cool completely before storing in an airtight container to maintain crispness.
Notes
- If you do not have a dehydrator, you can bake the kale chips in an oven at the lowest temperature, around 175°F (80°C), for about 20-25 minutes, checking frequently to prevent browning.
- Kale chips are best eaten within 2-3 days to retain their crunchiness.
- Adjust salt and seasoning according to your preference.
- Using nutritional yeast gives a cheesy flavor while keeping the snack vegan and keto-friendly.
