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+ servings
a bowl of crispy kale chips.
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5 from 10 votes

Kale Chips

Fill that salty crunchy craving with an incredibly healthy, vegan, gluten free option!
Course Snack
Cuisine American
Diet Gluten Free, Low Calorie, Vegan, Vegetarian
Prep Time 5 minutes
Dehydrate 2 hours
Servings 1 oz
Calories 84kcal
Author Tracy



  • 2 bunches of kale cut and cleaned
  • 1 teaspoon kosher salt
  • 1 tablespoon nutritional yeast
  • 1-2 teaspoons olive oil


  • Make sure the kale is completely dry. Rip into bite sized pieces. 
  • Drizzle a bit of olive oil over kale and mix well.  Sprinkle on salt and nutritional yeast.  Mix well again and add to dehydrator trays in a single layer on each tray.
  • Set dehydrator to 160 degrees and cook for 2-3 hrs until nice and crispy!


Let chips cool completely.  While they're best the day of, you can also store chips in an airtight container at room temp for up 3-4 days. After that, they start to lose their crunch.  
Adjust the salt / nutritional yeast to your preference. We love 'em saltier and "cheesier" - we add a little more than the recipe calls for.
Use other favorite seasonings, like everything bagel, lemon pepper, or add a little heat with some cayenne. 
To Make Without a Dehydrator: 
Oven:  Set oven to 275 degrees and bake for about 20 minutes.  Check them at about 10 mins to separate the leaves out and flip the ones needing to be flipped.
Air fryer:  Set air fryer to 350 degrees and let come up to temp.  In a single layer at a time, cook for 3-4 minutes, checking after 3 for the right crispiness.


Calories: 84kcal | Carbohydrates: 13g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 2369mg | Potassium: 710mg | Fiber: 2g | Vitamin A: 11389IU | Vitamin C: 137mg | Calcium: 171mg | Iron: 2mg