Kale Chips (Dehydrator recipe) (2024)

FAQs

Do you blanch kale before dehydrating? ›

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.

Though best served fresh, they can also be saved for later! 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.

Don't turn up the heat. High heat can burn the kale and make it taste bitter.

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.

Dry the kale at 145 F / 63 C for 1 hour. Reduce the heat to 115 F / 46 C and dry for an additional 3 to 4 hours until crispy dry. Transfer to airtight containers, or vacuum seal for longer storage. Enjoy.

Most but not all vegetables need to be blanched before they are dried. You can do this by briefly immersing them in boiling water. This blanching step destroys enzymes that would otherwise survive the dehydration process and cause the food to decline in quality over time.

Before preserving vegetables, blanch the vegetables to improve the safety and quality of the final product. All vegetables should be blanched and quickly cooled before freezing, drying or dehydrating. Exceptions: Diced or cut onions, green onions, leeks and peppers do not need to be blanched before preserving.

If the leaves aren't properly dried, the water can “steam” the kale chips while baking and lead to the dreaded soggy kale chip! Be sure they are nice and dry before you massage in the oil. A salad spinner works great; just be sure not to overload it so the leaves can properly dry.

And unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It's fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.

Can I leave kale chips out overnight? ›

You can definitely store them in a container, but I never think they are as good the next day. Store in the fridge and warm up to room temperature to eat. Or you could reheat them in the air fryer itself to re-crisp! Store bought kale chips are better for on-the-go snacks.

While kale chips may seem like a healthier option, some commercial brands can be crammed with sodium, sugar, and artificial flavors. This is the kind of processed food that can lead to a higher risk for high blood pressure, obesity, diabetes, and other cardiac issues.

There's the cost of the actual ingredients, the labor costs to produce it, the packaging etc. And for kale chips, I think the two main factors are the food costs and labor costs. The ingredients for most kale chips are a base of raw cashews and nutritional yeast, both of which are pretty pricey.

Any variety of kale – curly or flat – can be made into baked kale chips. Some home cooks prefer to use flat lacinato kale, aka "dinosaur" kale, so named for its leathery appearance, and some like the frilly appearance of curly kale. Try batches of both and see which you like best.

Place the clean kale leaves on baking trays in a single layer. Cook in an oven, set on the lowest heat setting, until dry and crispy. You may need to turn the trays and flip the leaves a couple of times to get an even dry. Allow to cool completely before storing.

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.

Some fruits and vegetables suitable for drying include apples, pears, peaches, plums, apricots, bananas, cantaloupe, strawberries, blueberries, carrots, celery, corn, green beans, potatoes, and tomatoes. Fruits can also be dried as fruit leathers and rolls.