kalechipsdone

Kale chips take care of those salty crunchy munchie snacking needs while sneaking in Vitamins A, C, K and calcium. (Think kids! That is, if you don’t eat them all first. The chips, not the children.) I like them with straight up salt, but I’ve heard of all kinds of varieties: parmesan garlic, cheesy vegan (nutritional yeast for a cheese-like flavor), spicy cajun…they’re just about as versatile as a potato chip.

And, of course, they’re gluten-free. Salty crunchy snacks that happen to be gluten-free are celebrated in this house.

I’m always looking for the best-tasting and laziest most efficient way of doing things, so I tried both the oven method and the food dehydrator method of making kale chips.

Both methods start the same way. Wash a gorgeous pile of kale. Cut out the woody stems out and chop the leaves into square-ish pieces.

rawkale

 

And here’s where the paths diverge…

The Oven Method

  • Preheat oven to 250 degrees
  • Toss with olive oil and salt
  • Arrange on a baking sheet, overlapping as little as possible
  • Bake for 45 minutes, give or take, until you see slight browning. Chips should be crispy at this point.

kalechips

 

The Food Dehydrator Method

Prepare the kale the same way, but instead of baking, dehydrate on 200 degrees until dry and crisp. Start checking them at the one hour mark, but note that they could take a few hours to dry out completely. (The kind of kale you have, the thickness of the leaves, etc. accounts for the variability in drying time.)

I wait until they’re done to add flavor, as I worry about strong flavors hanging around in my dehydrator.

kalechipsdehyd

And the winner is…

The oven method makes a much better batch of kale chips, hands down. The oven makes a crispy chip in less than an hour (vs. several hours), and IMO you need those caramelized edges to add that roasty toasty flavor to the salty chip. The dehydrated kale chip didn’t crisp up nearly as well. 

Do yourself a favor and bake them!

 





 

   

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Comments

One Response to Kale Showdown: Oven Kale Chips vs. Dehydrator Kale Chips

  1. Emily says:

    You are probably drying them on the wrong setting. You should put your dehydrator on anywhere from 200-300 degrees Fahrenheit depending on the variety of kale. It should take a minimum of one hour and a maximum of three hours depending on how you’re seasoning the kale. The kale should also be oiled + pre seasoned, even if you’re using the food dehydrator.

    The food dehydrator is more energy efficient and gives a much more even chip. Oven chips last for only a day, dehydrator chips last for up to a week. Hope that helps!

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