bowl of kale chips in front of dehydrator
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5 from 1 vote

Kale Chips (Dehydrator Recipe)

This Kale Chips (Dehydrator recipe) is so easy and the best way to get crunchy, garlic Parmesan chips that fit the AIP diet! I guarantee your family will love these kid friendly kale chips. This recipe suits the whole30, Vegan, Paleo and AIP diets.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Snack
Cuisine: American
Keyword: aip, aip diet, autoimmune protocol
Servings: 4 people
Calories: 89kcal
Author: Beth Chen

Equipment

Ingredients

Instructions

  • Remove stem from the leaves and tear the leaves into bite size pieces.
  • Put the leaves in a large bowl and discard the stem.
  • Drizzle the oil over the kale then massage the oil into the leaves. Take care to make sure that the oil covers the leaves completely and evenly.
  • Start to sprinkle the garlic powder and salt over the kale then massage and toss the kale. Do this slowly and in batches so all the seasonings don’t end up on just a few leaves.
  • Finally sprinkle some of the nutritional yeast over the kale. Then toss. Keep repeating until all the nutritional yeast is gone.
  • Place the kale in a single layer on dehydrator trays.
  • Set the dehydrator to 160 degree and let bake for 2 hours or until crispy.
  • Once it’s finished cooking, remove from the dehydrator and enjoy.

Notes

  • Keep in an airtight container.
  • Best if eaten the day it’s made but should be eaten within a 1-2 days.
  • Make sure that the nutritional yeast is non-fortified. I use Sari Foods brand.

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 9g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 607mg | Potassium: 450mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6494IU | Vitamin C: 78mg | Calcium: 98mg | Iron: 1mg