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The BEST Kale Chip Recipe

  • Author: A Little Insanity - Erika
  • Prep Time: 30 mins
  • Cook Time: 20 hours
  • Total Time: 20 hours 30 minutes
  • Yield: 4-5 dehydrator trays 1x
  • Category: Snacks
  • Cuisine: Gluten Free


This is the BEST Kale Chip Recipe you’ve ever tasted! It’s Raw, Gluten Free & Vegan. They taste AMAZING & are Good for you! Featuring the VitaMix Blender & Excalibur Dehydrator.




  • 1 Cup Macadamia Nuts (this gives it the creamy taste!)
  • 1/2 Cup Sunflower Seeds
  • 1/4 Cup Cashews
  • 1/4 Cup Sesame Seeds (optional)
  • 5 Sun Dried Tomatoes
  • 4 Dates (pits removed)
  • Approx. 1 1/2 Cups Water to Cover the Soaked Ingredients


  • 45 Heads of Green Leafy Kale (Washed & De-Veined – see video or images on how to do this)


  • 1/2 Sweet Yellow Onion
  • 1 Single Stalk of Celery
  • 1 Carrot
  • 1/4 Cup Olive Oil
  • 3 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Braggs or Coconut Aminos (or to taste)
  • 1 Teaspoon Lemon Juice
  • 1/2 Teaspoon Cayenne Pepper (or to taste)
  • 1 Cup Nutritional Yeast (this gives it the ‘cheesy’ flavor) – Add Last!
  • Additional 1/41/2 Cup Water – only if needed.


  1. Place the Soak Ingredients (Nuts, Seeds, Sun Dried Tomatoes & Dates) into a medium sized bowl and place just enough water to cover them. Let soak for approx. 1/2 hour.
  2. While Nuts are soaking, Wash the Kale and strip the leaves off the Center stalk or ‘Vein; and set them aside.
  3. Once Nuts are done soaking, dump them (including the water) with the other veggies into the Vitamix, then Blend on High until smooth.
  4. Add the remaining ingredients into the Vitamix with the Nutritional Yeast last.
  5. Blend everything until smooth… using your Vitamix Tamper to mix it around as needed. Feel free to add another 1/4 to 1/2 cup water if the mixture is too thick. Ideally the mixture should have a consistency like mustard, but smooth.
  6. Scoop approx. 1 Cup of Mixture into a large bowl – lining the sides and bottom of bowl.
  7. Add in a couple of handfuls of Kale Leaves to the bowl then Coat each piece of Kale generously with mixture.
  8. Transfer onto your lined Excalibur Dehydrator trays (I use the ParaFlexx Non-Stick Reusable Liners for the Excalibur).  If you don’t have a dehydrator, see the oven instructions below.
  9. Dehydrate at 125-135 degrees for 1-2 hours, then reduce heat to 115 degrees for an additional 20-24 hours or until all of the Kale is very crispy and flakes if crushed.
  10. When done, remove the chips from the Dehydrator and store in airtight containers or Ziplock bags in the fridge until use. This size batch typically fills up 3-4 large Gallon Ziplock bags.


Your dehydrating time may vary depending on humidity, temperature, mixture, etc…

OVEN INSTRUCTIONS: If you don’t have a Dehydrator, you can use your oven.  Preheat oven to the lowest temperature (the lowest mine goes is to 170 F.).  Line cookie sheets with parchment paper & line with the seasoned Kale. Place in oven until chips are dried completely.  You will need to rotate the trays periodically for even drying.


  • Serving Size: 1 Cup
  • Calories: 150