I’m always on the hunt for a salty, crunchy snack that won’t leave me feeling bloated and riddled with heartburn. I mean, who doesn’t love a good potato chip, but let’s be honest, not the most heartburn-friendly snack. Enter our famous Dehydrated “Cheesy” Kale Chips. Dairy Free, Gluten Free, GERD friendly, Vegan, and highly addictive. I could quite literally eat the entire pan!
If I can create a healthy dehydrated kale snack that even all my kids will eagerly devour, then let’s face it – I’m basically magic. I should be receiving my Hogwarts acceptance letter in the mail for these chips because it’s clear I’m not the muggle I thought I was. Not to mention these are seriously a fraction of the price of store-bought Kale chips!
These dairy-free dehydrated kale chips taste amazingly cheesy thanks to the addition of nutritional yeast, usually found near the active dry yeast or spices in the supermarket. One bunch of kale makes 2 whole sheet pans of light, crispy, and addictive chips!
Health Benefits and Ingredients of Dehydrated Kale
Here’s what you’ll need to make these easy “cheesy” kale chips:
1 bunch kale – this superfood is bursting with vitamins and minerals plus kale is highly alkaline, is good for the gut, and can offer respite from symptoms of acid reflux.
avocado oil – Studies show that this antioxidant-rich oil helps absorb vitamins and minerals and reduces inflammation. Plus it has a rich, nutty flavor that pairs perfectly with the kale.
salt – Any salt of your choice is perfect! This one has long been a favorite of mine.
nutritional yeast – A great source of plant-based protein and rich in B vitamins. nutritional yeast offers that cheesy, creamy taste we’re after.
Find the complete recipe with measurements below
How to Make Dehydrated Kale
These Dehydrated “Cheesy” Kale Chips are so simple to make. Here’s how it goes:
First, tear the leaves into bite-sized pieces with your hands, and transfer them to a mixing bowl.
Then drizzle your kale pieces with avocado (or any vegetable) oil. Add the nutritional yeast and salt and give them a toss to evenly coat.
Separate your kale on the food-dehydrating trays being careful that the pieces don’t overlap too much. And for even more flavor, give the chips an extra sprinkle of nutritional yeast.
Now place your kale in your food dehydrator set to 160°F for 2 hours, or until all of the moisture has evaporated and the chips are light and crisp.
What is the Best Food Dehydrator?
I love this one! It’s a one-stop shop for all your needs. You can do so much with it and you have fewer items to both buy and store. If you find you need extra racks as I did, you can find them here.
How to Make Dehydrated Kale in the Oven:
No worries at all. It is just as simple to make dehydrated kale chips in the oven!
Here’s How:
First, tear the leaves into bite-sized pieces with your hands, and transfer them to a mixing bowl.
Then drizzle your kale pieces with avocado (or any vegetable) oil. Add the nutritional yeast and salt and give them a toss to evenly coat.
Line your sheet pans with parchment paper before baking to ensure they do not stick to the pan. And for even more flavor, give the chips an extra sprinkle of nutritional yeast.
Preheat oven to 275°F and bake for 22-25 just until kale chips are light and crispy.
Dehydrated Kale Recipe Tips
Be sure to rinse and dry kale well before beginning
Secondly, it is important to be sure that the kale is spread out and not overlapping by much so it bakes evenly.
If cheesy flavors aren’t your thing, or if you are looking to mix it up, the nutritional yeast and salt can be replaced with your favorite seasoning blend!
How Do You Store Dehydrated Kale?
I suggest storing the chips in a paper bag that sits at room temperature if you will eat them in the next couple of days.
How Long Do Dehydrated Kale Chips Last?
Well, not long at my house. They are eaten up well before I get to a storage option. But, if you happen to have some leftovers I would say they will be good for about 2 days. However, if they are very crispy, you can store them in an airtight container in the pantry at room temperature for up to two weeks.
Lastly, I would love to hear from you if you give this recipe a try! Be sure to leave a comment and star rating below or tag us on Instagram! Your feedback is so helpful to us and our GERD Chef readers.
Looking for other great snacks?? Here are my favorites:
Tear 2-inch pieces of the kale leaves from the stems and transfer them to a large mixing bowl. Discard stems.
Drizzle kale leaves with avocado oil and toss to lightly coat. Sprinkle with the salt and 1/2 of the nutritional yeast and toss again.
Place the seasoned kale leaves on dehydrator racks in a single layer.
Set the device to 160°F and let dehydrate 2 hours, or until crispy.
Oven Directions:
Preheat oven to 275°F. Rinse and dry kale.
Tear 2-inch pieces of the kale leaves from the stems and transfer them to a large mixing bowl. Discard stems.
Drizzle kale leaves with avocado oil and toss to lightly coat. Sprinkle with the salt and 1/2 of the nutritional yeast and toss again.
Line 2 sheet pans with parchment paper and arrange the kale leaves over each in a single layer. Sprinkle with the remainder of the nutritional yeast.
Bake for 22–25 minutes, just until kale chips are light and crispy. Store in an airtight container.
Notes
If cheesy flavors aren’t your thing, or if you are looking to mix it up, the nutritional yeast and salt can be replaced with your favorite seasoning blend!
