Dehydrated Kale

There are two options for this recipe, Baked or Dehydrated!  Baked Kale takes only 15 minutes, and you don’t need a dehydrator to do it.  But Dehydrating is healthier (as it retains the most nutrients) so if you have that option, go for it!

Prep is the same for both:


  • 1 head of Kale
  • Olive Oil
  • Tajin – this is the seasoning I use, I think it tastes AMAZING, but you can just use salt if you’d like.  If you want to replicate this seasoning, its chili powder, lime and salt.  I’ve never tried replicating so I don’t know it would taste the same, but I’d venture to guess it would be close. You can usually get it near the fruit of the grocery store.


  1. Wash and Rip Kale into bit size pieces, let it dry.  In a bowl give a light coat of olive oil to all of the kale.  Add whatever seasoning you’re going to use.
  2. With hands rub in seasoning and oil.  I find it’s easiest to just get a little dirty here, as it most effectively covers the kale.  Using a utensil just won’t cut it!

For Dehydrating – Evenly distribute kale onto drying racks, leaving them space, avoid overlapping as it will cause uneven dehydration.  I’ve done this, and it doesn’t taste bad, in fact it tastes perfectly fine, but the texture will vary a lot. On a low setting 105 – 125 dehydrate kale for at least 6 hours.  I dehydrate mine about 8 or 9 hours (usually overnight), and they all get a solid crisp at this duration.

For Baking –

  1. preheat your oven to 325f.
  2. Place Kale on Baking sheet(s), preferably on parchment paper, as it will stick to foil, even with the oil. Give the Kale some space, piling it on will result in uneven cooking, use multiple baking sheets if necessary, or don’t cook too much. Place in oven.
  3. Cooking time: This will vary significantly so you’ll NEED to watch it! Set your timer for about 10 – 12 minutes.  Give it a poke, if it seems very supple still, leave it in for 1 minute increments. But careful it can go from uncooked to flat and burnt in a matter of minutes or less.  Mine USUALLY takes between 13 – 15.  If it seems close to being done, I usually turn off my oven, open the door, and let it sit in the oven, the residual heat gently bring it to completion.  But you don’t need to do this, and it reduces the amount of burn you may risk having.

This is a picture of dehdyrated Kale, not baked.  Baked Kale will never get quite THIS crunchy.  But it will still taste good 🙂

Any way you can fit Kale into your diet is worth doing, it’s an AMAZINGLY healthy green for everyone’s diet!  Not convinced? Check out the benefits here.