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
Scale
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.
