Kale Chips

Prep Time
10 minutes
Cook Time
4 hours


  • 1 large bunch kale
  • 2 tsp olive oil
  • 3/4 tsp salt
  • Dash of cayenne pepper


  1. Strip the leaves away from the leafstalks and tough midribs.
  2. Wash the kale leaves and dry them well with paper towels.
  3. Tear the leaves into slightly larger than chip-sized pieces (about 3-inches diameter).
  4. Toss the kale in a large bowl with olive oil, ensuring every piece is coated.
  5. Spread the leaves out on the dehydrator trays in single layers. Make sure the leaves are not touching one another.
  6. Dry at 145°F for 1 hour, then at 115°F for an additional 3-4 hours.
  7. Season with salt and cayenne pepper, then store in a ziplock bag at room temperature.