Description
These Keto Dehydrated Kale Chips are a healthy, low-carb snack option perfect for keto dieters and anyone looking for a crunchy, flavorful treat. Made from fresh kale tossed with olive oil, nutritional yeast, garlic powder, and Himalayan pink salt, then dehydrated to perfection, these chips retain maximum nutrients and have a satisfying crispy texture without any frying or baking.
Ingredients
Kale Chips
- 1 large bunch kale (stems removed and torn into 2-inch pieces for even drying)
- 1.5 tbsp olive oil (preferably California Olive Ranch for a smooth taste)
- Himalayan pink salt to taste
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
Instructions
- Prepare the Kale: Wash the kale thoroughly and pat it dry. Remove the stems and tear the leaves into approximately 2-inch pieces to ensure even drying.
- Season the Kale: In a large mixing bowl, drizzle the olive oil over the kale pieces. Sprinkle the nutritional yeast, garlic powder, and Himalayan pink salt to taste. Toss the kale well to evenly coat each piece with the seasoning and oil.
- Dehydrate the Kale: Arrange the kale pieces in a single layer on the trays of your food dehydrator, making sure they do not overlap to allow proper airflow. Set your dehydrator to around 125°F (52°C) and dry the kale for about 3 to 4 hours until they are crisp and brittle.
- Cool and Store: Once fully dehydrated and crisp, remove the kale chips from the dehydrator and let them cool completely. Store in an airtight container to maintain crispness.
Notes
- Make sure kale is completely dry before seasoning and dehydrating to achieve crisp chips.
- If you do not have a dehydrator, you can use a low temperature oven set to 200°F (93°C) for 20-30 minutes, checking frequently to avoid burning.
- Adjust seasoning to your taste; adding smoked paprika or chili powder is a delicious variation.
- Use fresh kale for best results; avoid wilted or old leaves.
