Recipe: Dehydrated Kale Chips With Chilli

Dehydrated kale chips with chilli

A bag of kale seems to last forever, doesn’t it? If you’ve got a never-ending bag of kale in your fridge, here’s something to do with it. This recipe is loosely based on the one in Ani’s Raw Food Essentials – it was her idea to add the agave nectar. I won’t bother with the agave nectar next time as, although it added a nice sweetness, it made the chips too sticky for my liking.

I’ll also fill up all the dehydrator trays with kale next time because a couple of large handfuls (two trays’ worth) of kale seemed like a lot at the time but it shrank down loads and only made a ramekin’s worth of chips. And you’re going to want more than one ramekin’s worth, I can tell you. If you’re in the market for a dehydrator, I can recommend the Froothie Optimum P200 Dehydrator.

Dehydrated Kale Chips
Prep time
Cook time
Total time
Recipe type: Dehydrator
Cuisine: Raw vegan
Serves: 1 serving
  • 2 large handfuls of kale
  • 1 tbsp olive oil
  • 1 tbsp agave nectar
  • Chilli flakes to taste
  1. Put the kale in a mixing bowl and add the olive oil, agave nectar and chilli flakes. Mix together well.
  2. Dry in the dehydrator at 45C for about 12 hours or until crispy.

Other similar recipes you might like:

Baked Kale Crisps  – Recipes From A Pantry
Spiced Aubergine Crisps  – Fuss Free Flavours

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