Dehydrator User Submissions

Raw Kale Chips (makes 4-5 dehydrator trays)

by Julie Erwin
(Venice, CA, USA)

Whenever I offer my guests raw kale chips, they scrunch up their faces and go, “Kale chips?!” One bite and they are hooked. I offer this recipe and also my Delicately Sweet Kale Chips on my raw food recipe website: In addition to a dehydrator you will need a blender for this recipe.


* 2-3 bunches dinasaur or black kale, washed and lightly patted dry with cloth towel
* 1 cup nutritional yeast
* 1/2 cup Braggs liquid
* 1 cup raw cashews, soaked 4 hours
* 1 teaspoon paprika
* 4 garlic cloves
* 1/2 cup fresh squeezed lemon or orange juice (I like orange juice)
* 1/2 cup water

Blend all ingredients except kale in a blender until smooth. Pour liquid into a bowl large enough to fit at least one bunch of kale.

Remove and discard stems from kale. Tear kale into bite size pieces. Working in batches, toss kale into the bowl with the liquid and keep tossing with your hands until each piece of kale is thoroughly coated. Squeeze off extra liquid and place kale in a single layer on a dehydrator screened tray fitted with a teflex sheet. Continue with remaining kale. (You should have enough kale to cover 7-8 dehydrator trays).

Place kale laden dehydrator trays in the dehydrator set at 145º and dehydrate for 2 hours.
Lower the heat to 118º and dehydrate for another 4-6 hours.

Remove kale laden dehydrator trays from dehydrator. Kale will be slightly stuck to teflex sheets. Flip teflex sheets over and place face down on dehydrator trays. Gently peel the teflex sheets from the kale,* leaving the kale directly on the screens of the dehydrator trays and dehydrate for another 1-2 hours. When done kale should be completely dried and reduced in size by half.

Store in an airtight container.

* If you try to peel the kale from the teflex sheets instead of peel the teflex sheets from the kale, the kale will shatter in your hands. So, flip the teflex sheets and peel the teflex sheets from the kale!


• Maybe try some curry powder instead of, or in addition to, the paprika. If you like spicy foods, maybe add a 1/2 teaspoon cayenne.

• Try using a few sprigs of very fresh (i.e. you picked it in your garden this morning) rosemary …when dehydrated nibble the leaves off the stems. Delicious!

• DO NOT substitute chard or spinach - those leaves do not have enough body and will dry too thin and stick to dehydrator screens!

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It does not look like tasty, but when I read your recipe, I can imagine how tasty it would be. I like your idea of dehydrating kale to make such delicious chips. I like recipe part of your blog too. Its amazing. I prefer to eat it when write my paper. Now I try raw kale chips during writing.

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Aug 27, 2014
Why yeast? Answer NEW
by: Anonymous

It gives the chips a "cheesy" flavor

Jan 05, 2012
Bragg Liquid? NEW
by: Anonymous

Do you mean liquid soy or apple cider vinegar?

Aug 22, 2011
Raw Food and Temperature Clarification
by: Josh

To clear up the misconceptions being spread about what temperature deactivates or kills enzyme activity, check the following helpful resource for a better understanding.

The science has been around for over 30 years and there is still confusion. Most enzymes will be fine up to 120 degrees and some as high as 140 degrees. There is also a difference between the air temperature and food temperature, so gain an understanding on how the thermostat works for your particular dehydrator. Also, as the recipe indicates, a higher temp of 145 at the beginning will be ok. The high water content and fast rate of evaporation will keep the food at least 20 degrees colder than the surrounding air, thus keeping the food at a safe temp that won't disrupt enzyme activity. The higher air temp will help to kill bacteria and mold, which can thrive at the same lower temps of enzymes. Research more on the process of latent heat of evaporation. Or simply go for a run, work up a sweat, and feel for yourself the effects of how sweat evaporating from your skin cools you down :)

Thanks for the recipe!

Jun 15, 2011
Higher than 105 and it's not considered raw.
by: Jenn

That's true anything above 105 degrees is no longer Raw. For raw kale chips I set my dehydrator to 105 and cook for 10 to 12 hours. They turn out just as crispy and delish! Try coating with just a little bit of soy sauce before cooking!

Jun 12, 2011
Very nice!
by: Anonymous

I love kale chips and look forward to trying these. The only thing I find confusing is the dehydrator temperature. I've always heard raw food must be dehydrated below 105 degrees to keep the enzymes alive. I would rather use 118 as it is quicker, but want to make sure I am maximizing nutrition. Any thoughts?

Apr 01, 2011
by: Alex (dehydratorbook)

I'm sorry for ignoring the questions. I wasn't receiving notifications about comments. For specific questions about this recipe, I want to direct you to Julie Erwin, who shared it with us. Her site is

Regarding the sheets, use the fruit roll-up one. Parchment paper is an fine substitute for those who don't roll-up sheets. The kale will come off these easier than the mesh.

Teflex sheets are basically what you have for the roll-ups.

Mar 21, 2011
What's a teflex sheet?
by: Anonymous

I have a Nesco dehydrator. They have fruit roll-up sheets, and also sheets with a finer mesh than the trays. Which should I use?

Mar 18, 2011
It's my favorite kale chip recipe
by: Ant

This one's definitely a keeper. I've made it half a dozen times!

Mar 16, 2011
Why Yeast?
by: Anonymous

What is the purpose of the yeast?

Jan 28, 2010
by: Anonymous

Thanks, Alex for letting people know about my raw food website. I also do nutrition counseling. If anyone is interested go to:

Jan 28, 2010
More at Julie's site
by: Alex

Everyone who likes this, remember to visit for more recipes.

Thanks again Julie for sharing this!

Jan 28, 2010
Kale Chips and more
by: Anonymous

Thanks for everyone's kind words about my kale chip recipe. Love to hear how some of you changed it up. I have a new recipe you can try for Faintly Sweet Kale Chips that I will put up on this site. Check it out.

Jan 28, 2010
by: Anonymous

This looks good! I was thinking of getting a deep fryer for homemade potato chips, but I think I'll go with a dehydrator and make kale chips.. much healthier!

Love the ingredients... especially the nutritional yeast, that should give it a slight cheesy flavor!

Not sure how the paprika or the Braggs liquid & orange juice take it, but I'm going to give a try!

Many of the recipes I've seen use Soy Sauce (Nama Shoyu/Tamari), but I'm not a big fan of that. I think I'll try adding some apple cider vinegar, onion powder, and perhaps some Cayenne Powder for a little extra kick!)

Sep 08, 2009
Nice chips
by: Cindy

Thanks for the great recipe, I'll try it for sure!

Jun 27, 2009
Awesome Julie
by: Alex (dehydratorbook)

I recently got around to try this out and I loved it. Everyone needs to buy some kale this weekend. Thanks Julie!

Jun 23, 2009
Not bad at all!
by: David

I just started eating raw and was looking for dehydrator recipes. Thanks for sharing!

Jun 18, 2009
by: Anonymous

I'd never head of this one before, so I tried it immediately. Five stars. This belongs in a cookbook.

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