Dehydrated kale chips 4 ways {vegan + gluten free}

(cliccate qui per la versione italiana)

Happy Monday, friends!

I just noticed that exactly 1 year ago I shared my first recipe for kale chips – what a coincidence! The ones from last time were more of an experiment, really (go take a look if you fancy a laugh) while today’s are prepared more “scientifically” 😀 You will need a dehydrator and a few spare hours, but if you trust the universe you could turn on the machine, leave and let it do the work. I came up with 4 different flavors – guess which is my favorite? Mustard! I usually am not a big fan of mustard but here I think it pairs perfectly with the sweetness of the nooch (aka nutritional yeast).

Almost forgot: these chips won’t last you very long 😀

 Dehydrated kale chips 4 ways {vegan + gluten free} - Marta's Plants Dehydrated kale chips 4 ways {vegan + gluten free} - Marta's Plants

DEHYDRATED KALE CHIPS 4 WAYS {vegan + gluten free}
by Marta Giaccone

prep time: 15 mins, cook time: about 12 hrs in dehydrator, total time: 12+ hrs


1 large bunch / about 500 gr kale
1 cup / 150 gr raw cashews, soaked in hot water for 1 hr
1 tbsp evo oil
1 tbsp lemon juice
1 garlic clove
pinch turmeric
¼ cup / 60 ml water

  1. 1 tbsp nutritional yeast + 1 tsp lemon zest
  2. 1 tsp curry powder
  3. 1 tbsp mustard
  4. 1 tsp honey + 1 tsp powdered ginger + pinch cayenne + pinch cinnamon


  1. Clean the kale by removing the stem, roughly chopping the leaves and rinsing them well under running water. Thoroughly pat them dry (I know this is so annoying!!)
  2. Blend together drained cashews, a pinch of salt, oil, lemon juice, garlic, turmeric and water until smooth.
  3. Divide mixture into 4 bowls. Add the extra ingredients (a.b.c.d.) each into a bowl and stir. You now have 4 different flavors.
  4. Divide the kale roughly into 4 equal parts.
  5. Pour the contents of one bowl over one bowl of kale and massage until evenly coated. Repeat with the remaining 3.
  6. Wrap 3 of the bowls containing the coated kale with plastic and let rest in the fridge.
  7. Place the first set of coated kale on dehydrator trays in single layers and let dehydrate for about 10-12 hours, checking and flipping once in a while. It really depends on the oven and the moisture.
  8. Continue with all remaining kale. Have fun 😀
  9. Once kale chips are completely dry and crispy, let cool and store in air tight containers at room temperature for a few days. They’re really addictive!

Dehydrated kale chips 4 ways {vegan + gluten free} - Marta's Plants

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