Coated in a tangy tahini-based dressing, these healthy Green Goddess Kale Chips are a always a crowd-pleaser! (Yes, kale chips CAN please a crowd!) Homemade is always better than store-bought, and this recipe makes THE BEST crispy kale chips! Make them in a dehydrator, your oven, or an air fryer. This easy easy recipe is vegan and gluten-free.
Kale Chips
I bought my dehydrator many years ago with the sole intention of making kale chips after having my first chip at a friend's house. This was back when raw food was all the rage and dehydrators were the sought-after kitchen appliance du jour. After I clearing off a massive amount of space for it on the counter (they really do take up a lot of room!), I started making other foods, such as raw bread or crackers, but kale chips were the dehydrator's bread and (vegan) butter so to speak. I don't use it as often, but it does earn its keep in the summer months, when it's usually loaded with kale. Green Goddess Chips are a favorite, and the house smells heavenly while they're drying.
In really humid weather, the chips can get kind of soggy, but they crisp back up after another hour or so in the dehydrator.
I've included directions for baked chips here, for those who don't have a dehydrator. Be sure to keep an eye on them, as kale can burn very easily in the oven. You can also make them in an air fryer, but depending on its size, you may need to cook them in batches.
These will disappear in a flash, but on the off chance you have some left, store them in an airtight container.
How to Make Kale Chips
Kale chips couldn't be easier to make!
- First you blend everything, except the kale of course, together in a blender.
- Then you remove the stems from your kale and tear the leaves into bite-sized pieces and place them in a large bowl.
- Next you pour the dressing into the bowl with the kale and massage until its well coated.
- Arrange your chips in a single layer on a teflex covered dehydrator tray. You may need to use more than one tray, deepening on their size.
- Dehydrate your kale on 105°F for 6 hours.
- Then you remove the reflex from the tray, flip the chips, and dehydrate them for another 2 hours. If the chips are still a little soggy, you can dehydrate them for a little longer.
Oven Instructions
Kale chips can be made in a oven, but you need to keep an eye on them. They can burn really quickly!
- Preheat your oven to 300°F degrees.
- Arrange the kale chips in a single layer on a baking sheet lined with parchment paper. You’ll need two or three baking sheets, depending on how much kale you have.
- Bake until the kale chips begin to brown, about 10 to 15 minutes. Remove from the oven.
- If the chips aren’t totally dry, carefully flip them over and bake for 5 or 10 more minutes.
Allow your chips to cool completely in a single layer. If you crowd them together or place them in a bowl, the heat can steam the leaves and turn them soggy again.
Air Fryer Instructions
You can also use your air fryer to cook your chips, but depending on its size, you may need to do it in batches. If the kale chips are too crowded, they won't cook.
- Place your kale in a single layer on your air fryer and cook on 360°F for 6 minutes.
- Shake the basket and cook for 2 more minutes. If they're still a little damp, you can cook them for a minute or two longer.
As with the oven instructions, allow the chips to cool in a single layer.
Green Goddess Kale Chips
Equipment
- Dehydrator
Ingredients
- 1 cup raw sesame seeds
- ½ cup water
- ¼ cup apple cider vinegar
- ¼ cup tamari
- ¼ cup lemon juice
- ½ cup chopped parsley
- 3 tablepoons chopped chives
- 1 clove garlic
- ½ teaspoon sea salt
- 1 large bunch curly kale (about 8 cups)
Instructions
- Blend all ingredients except kale in a food processor or blender until smooth, adding more water a tablespoon at a time if needed.
- Remove the stems from the kale and tear the leaves into bite-sized pieces.
- In a large bowl, pour the dressing over kale and massage the kale until it is well coated.
- Arrange the kale in a single layer on a dehydrator tray covered with a teflex sheet. You’ll need two to four trays depending on the size of your dehydrator and the amount of kale you have. Dehydrate on 105° for 6 hours. Remove the teflex sheet and place the chips directly on the dehydrator tray. Return the chips to the dehydtrator for 2 more hours.
Notes
Oven Instructions
Kale chips can be made in a oven, but you need to keep an eye on them. They can burn really quickly!- Preheat your oven to 300°F degrees.
- Arrange the kale chips in a single layer on a baking sheet lined with parchment paper. You’ll need two or three baking sheets, depending on how much kale you have.
- Bake until the kale chips begin to brown, about 10 to 15 minutes. Remove from the oven.
- If the chips aren’t totally dry, carefully flip them over and bake for 5 or 10 more minutes.
Air Fryer Instructions
You can also use your air fryer to cook your chips, but depending on its size, you may need to do it in batches. If the kale chips are too crowded, they won't cook.- Place your kale in a single layer on your air fryer and cook on 360°F for 6 minutes.
- Shake the basket and cook for 2 more minutes. If they're still a little damp, you can cook them for a minute or two longer.
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