I bought my dehydrator with the sole intention of making kale chips about 4 years ago after having my first chip at a friend’s house. Since then I have made other foods, such as raw bread or crackers, but kale chips are the dehydrator’s bread and (vegan) butter so to speak. Throughout the summer it’s usually loaded with chips, and we like to snack on them on Sunday nights, while watching TV. This recipe for Green Goddess Chips is one of my favorites, and the house smells heavenly while they’re drying. In really humid weather, the chips can get kind of soggy, but they crisp back up after another hour or so in the dehydrator. I’ve included directions for baked chips here, for those who don’t have a dehydrator. Be sure to keep an eye on them, as kale can burn very easily in the oven.
Green Goddess Kale Chips
- 1 cup raw sesame seeds
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup tamari or nama shoyu
- 1/4 cup fresh lemon juice
- 1/2 cup chopped parsley
- 3 tablepoons chopped chives
- 1 clove garlic
- 1/2 teaspoon sea salt
- 1 large bunch of curly kale
Blend all ingredients except kale in a food processor or blender until smooth, adding more water a tablespoon at a time if needed.
Remove the stems from the kale and tear the leaves into bite-sized pieces.
In a large bowl, pour dressing over kale and massage the kale until it is well coated.
For raw kale chips, arrange the kale in a single layer on a dehydrator tray covered with a teflex sheet. You’ll need two to four trays depending on the size of your dehydrator and the amount of kale you have. Dehydrate on 105° for six hours. Remove the teflex sheet and place the chips directly on the dehydrator tray. Return the chips to the dehydtrator for two more hours.
For cooked chips, preheat oven to 300 degrees. Arrange kale chips in a single layer on a baking sheet lined with parchment paper. You’ll need two or three baking sheets, depending on how much kale you have. Bake until the kale chips begin to brown, about 10 to 15 minutes. Remove from the oven. If the chips aren’t totally dry, carefully flip them over and bake for 5 or 10 more minutes. Watch the chips closely to make sure they don’t burn.