8 Kale Chip Recipes and How To Make The Best Kale Chips

The Best Kale Chips
A few years back, I posted a confession on Facebook about all of the healthy foods nutritionists and wellness experts claim to love, but I can’t stand. There were things like zucchini noodles (they are nothing like actual noodles!) and chamomile tea (warm smelly water) on my list. What surprised me was what was on your list! Sweet potatoes, avocados, and kale chips and kale chip recipes came up a lot. Kale chips? How could anyone not love this most perfectly addictive crispy, crunchy, flavourful, super-poop making snack? And then I got to thinking. It must be because they just haven’t 1) made them right, or 2) had mine! Kale chips are delicious and to help the lovers love more and the haters embrace, I’ve put together a guide to making the best kale chips there ever was. Plus, 8 kale chip recipes that I guarantee you will love. Kale Chip How To

Quick Tips For Making The Best Kale Chips Ever

  • Keep The Leaves Large: You want to tear away the stems, but keep the leaves themselves a fair size. They’ll shrink once they’re dehydrated so you want them large and in charge.
  • Load Up On Topping: Put more topping on than you think. If you’re going with a nut or seed coating, go heavy on it. That’s the best part after all so don’t be shy.
  • Mind The Flavouring – it Concentrates: Remember, you’ll be dehydrating out the liquid so that will concentrate the flavour. If using salt, lemon juice and/or vinegar, be mindful of this. You want it to taste slightly mild pre-cooking.
  • Single Layer it: Use multiple baking sheets or dehydrator trays if necessary, but keeping your kale to a single layer will ensure even crispness. Nothing quite as yucky as suddenly biting into a cold moist pocket of kale and blended nuts. The struggle is real.
  • Use Parchment: Whether it’s a baking sheet or dehydrator tray, line it with parchment paper to keep the kale chips in tact when removing them.
  • Keep the Temperature Low: In my opinion, kale chips will always be better in a dehydrator. You want to cook them at the lowest temperature possible if using your oven. It will take a while so be patient. The fastest method is in the dehydrator set at 150 and they’ll be ready in about two hours, but to keep them raw (if that matters to you) 118 or lower is the magic number.
  • Eat Them Straight Away: Yes, you can store kale chips in an airtight container, but if there is any humidity, they’ll get limp pretty quick. Eat them straight away, I don’t think that will be hard.
  • Drink Water! You can easily knock back an entire head of kale when crisped into chips. That’s a whole lot of fiber. Get that water in and you’ll enjoy some super poops!
Our friends and family can make fun of our kale-loving ways all they want. We will not be swayed by our love and devotion to this hearty cruciferous veggie that stands at the heart of health food mockery. Kale is awesome and that’s why we love it.

Isn’t too much kale bad for us?

As you likely noticed in the media, health debates can be heated. And then we hear silly rumours that too much kale and green smoothies are bad for us. Here’s the thing: Kale is not what’s building disease in our bodies. The leader in that department is sugar! You can eat all the organic vegetables you want, all the quinoa, pastured meat, home-fermented kimchi and such, but as long as you’re hooked on sweetness, optimal health is extremely difficult. If we can begin to enjoy more savoury meals and snacks, then our taste and desire for sweet treats will naturally diminish. We’ll feel satisfied simply with the naturally occurring sweetness that comes in a whole apple, an orange or a handful of fresh blueberries. 8 Kale Chip Recipes Are you ready for the kale chip adventure that is about to unfold? Put these 8 kale chip recipes on your ‘to-make’ list.

Dehydrator Kale Chip Recipes

Kale Chips All of the below kale chip recipes will work in an oven on its lowest setting. Times will vary.

Directions for Kale Chips: Dehydrator Method

  • Place all marinade ingredients in a blender or food processor and process until smooth. Add water as needed just in order to blend. Remember you will be drying this out again after so you want to avoid adding excess liquid if possible.
  • With your hands, mix together the marinade, massaging gently.
  • Transfer to dehydrator rack or parchment lined baking sheet.
  • Stick in your dehydrator on medium-high setting or in your oven on its lowest temperature with the oven door left slightly open.

Spicy Thai Ginger Kale Chips

1 head of kale, washed, dried and torn into large pieces ¼ cup raw almonds (or almond butter) 1 Tbsp fresh lemon juice 1 Tbsp tamari 1 tsp raw honey 1 inch fresh ginger, grated dash cayenne


1 head of kale, washed, dried and torn into large pieces 2 sheets of nori, cut with scissors into small pieces 1/4 cup black sesame seeds (or white will work too) 2 Tbsp miso paste 1 Tbsp maple syrup 1 lemon, juiced 1 Tbsp sesame oil 2 tsp tamari 1/2 tsp sea salt

Nacho Cheeseless Kale Chips

Nacho Cheeseless Kale Chips 1 head of kale, washed, dried and torn into large pieces ½ lemon, juiced 1/2 red pepper 1/3 cup tahini or sesame seeds 3 Tbsp nutritional yeast Sea salt to taste

Sour Cream & Onion Free Kale Chips

Sour Cream Kale Chips 1 head of kale, washed, dried and torn into large pieces 1 cup raw cashews 2 Tbs apple cider vinegar Pinch of sea salt 1/2 cup water (or just as much as you need to make this mix creamy)

Dijon Dill Kale Chips

Dijon Dill Kale Chips 1 head of kale, washed, dried and torn into large pieces ½ cup fresh dill ¼ cup nutritional yeast 2 Tbsp dill pickle juice (yep) 1 cup cashews ½ red bell pepper 1 Tbsp Dijon mustard ½ cup water Sea salt to taste Cayenne (optional)

Dill Pickle Kale Chips

Dill Pickle Kale Chips 1 head of kale, washed, dried and torn into large pieces 1/2 cup raw cashews 2 Tbsp apple cider vinegar 2 Tbsp dill pickle brine 1 bunch of dill Pinch of sea salt 1/4 cup water (or just as much as you need to make this mix creamy)

Apple Cinnamon Kale Chips (Nut Free)

Apple Cinnamon Kale Chips 1 head of kale ½ cup sesame seeds or tahini 1 whole apple + 1 apple grated or spiralled on your spiral slicer ¼ cup coconut nectar ½ water or more in order to blend smooth 1 tsp cinnamon pinch of sea salt

Oven Baked Kale Chips

Oven Baked Kale Chips The below recipe will also work in a dehydrator. Print
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Oven Baked Lemon Kale Chips

  • Author: Meghan Telpner
  • Total Time: 25 mins
  • Yield: 1 1x


A crunchy low-glycemic snack that will fill that pit in your stomach before your next meal and curb sugar cravings.


  • 1 head of kale
  • 1/2 a lemon juiced, or about 2 Tbsp
  • 1 Tbsp olive oil
  • 1/2 tsp sea salt


  1. Preheat oven to 350F.
  2. Pull kale away from stem, wash and pat dry with a clean towel.
  3. In a large mixing bowl using your hands, mix the kale, lemon juice, olive oil and sea salt together.
  4. Lay kale out in a single layer on a parchment-lined cookie sheet and bake for 15 minutes. Check to see how they’re doing. If they’re still soft, continue baking, checking every 5 minutes until crispy.
  5. Allow to cool and then watch out! You’ve never eaten a head of kale so fast in all your life.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Sides + Snacks
I do believe you are now properly all set-up and ready for a lifetime of kale chip eating adventures. So for those of you who were kale chip haters, do I have you convinced to give it one more go with these kale chip recipes?


  1. loved the post, it’s so well written and funny! I made some yesterday. Wanted some more adventurous kale chips recipes. Will definitely try your recipes and report back. Oh I made mine with seasoning, chickpea flour, lime juice, chunky sea salt, turmeric and red chilli powder. It’s sadly all gone.

  2. I was all excited, reading the top of this post, about how sugar and our addiction to sweetness is our downfall. Great stuff about our tastebuds recalibrating to fruits, etc. Hooray! She gets it!

    Aaaaand then I scrolled down and the first few recipes contained honey and maple syrup.

    *giant record scratch*

    Bummer. Guess I’ll have to move on. :-(

  3. This is great. I’m anxious for these new blends. I’ve used spray oil instead and it reduces the oil even more and has good coverage.

    My problem has been that the chips are so thin they crumple into dust. I’ve thought of developing something like Kale Leather–a sweet one using a fruit basis or perhaps some mixture of tomatoes and kale for a savory one.

    I was also wondering about throwing it in the blender with maybe some powdered egg and chickpea flour. Has anyone tried something like this or have something like this? I want to avoid a kale cracker–I want kale to be the primary ingredient.

  4. Made the “oven baked lemon” version. Used Dill-infused olive oil. Perfection! Thanks for the easy recipe. Going to try the actual dill recipe next! You’re right, I have never eaten a head of kale so fast before!!

  5. I don’t especially like mature kale, but love those little baby kale leaves. Big difference in taste to me. Also good mixed with spinach leaves (baby or otherwise). Don’t know if they would make good chips because they are small.

    Anyway, if these kale chips don’t work for a kale hater, try the baby kale before giving up on it.

    Also I’ve seen recommendations to vary the greens eaten every week for the different ranges of nutrients but also to avoid getting too much of anything in them that may not be as good for you. Basically follow the sales each week, that would probably provide the variety. Don’t practice this much myself, though. There is a mix called “power greens” sold under the Wild Harvest brand in my local store that is a mix of spinach, baby kale, mizuna, and chard. I’m not even sure which is mizuna and which is chard but can’t resist splurging on a 5oz pack when I see it with a good expiration date. Every bit of it is so good, doesn’t really need salad dressing. I tend to eat a lot of it before it gets near my plate or bowl or sandwich. Like most greens, it’s very good stuffed liberally into a peanut butter or nut/seed butter sandwich.

  6. Thank you! OMG the only drawback is I cannot stop devouring every batch. I dried my kale completely and then used a brush to thoroughly coat inside all the little curls. I seasoned the olive oil with garlic and sea salt and pepper and then liberally sprinkled each piece with finely grated parmesan cheese. I set timer for 15 minutes and voila! These chips are my new bacon!

  7. How many leaves do you consider are a head? One bunch from a store? I have kale plants and pick by the leaves not the whole plant or head.

  8. I love these recipes! I have made 3 of them so far, all savory. (Cheesy, Thai Ginger, Dijon Dill) I am making another batch of Dijon Dill. I forgot the red pepper the first time around and they were still crazy good. Love them. Have made the Thai Ginger twice. Will make the cheesy again too. I start mid- summer and make all my kale chips before canning season starts. Using the dehydrator, I’ve found, if sealed in an airtight container they keep all winter. I use recycled big Costco peanut butter pretzel containers, (my husbands favorite snack.) Since finding these recipes Kale chips are my new favorite snack. Thank you so much for sharing and putting them on one convenient page.

  9. I love making kale chips in my air fryer!! I put the leaves in a big bowl rub them with some olive oil and then with 1. Ranch dressing mix or 2. Taco seasoning . Can’t wait to try some of your recipes

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