Kale Chips

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  • RECIPE SOURCE Kitchen on Fire Cooking School


  • 1 bunch kale
  • 1/2 small lemon, juiced
  • drizzle extra virgin olive oil
  • splash apple cider vinegar
  • 1 Tbsp Nutritional Yeast (or more to taste)
  • pinch unrefined sea salt

Cooking Instructions

1. Rinse Kale and separate leaves from the hard stem, rip leaves into bite-size pieces and make sure kale is fairly dry. Place in a large enough bowl for all of the kale and adequate mixing room.

2. Squeeze the lemon over the kale, drizzle the olive oil, splash the apple cider vinegar, and add the nutritional yeast. Mix/massage with clean hands making sure that all pieces of kale are coated - kale is pretty tough so don’t be shy

3. Place in a dehydrator at 115 or higher (depends if you want to say they are “raw”) until crispy (could be overnight). Or place in the oven on a parchment paper-lined baking sheet on the lowest setting - make sure kale is spread out and not piled high. If using the oven - you need to keep checking every 5 or 10 minutes to make sure not burning (you can even leave the oven door ajar to prevent burning)- once you have tried the recipe you’ll figure out how your oven works and the second time will be simple!

*If kale loses its crispiness - place in oven on lowest setting until crispy!