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Addictive Kale Chips

We all have our vices, and these savory, crunchy leaves of goodness are one of mine.

Kale is not readily available in the markets here in Guatemala, so I grow my own. Months of growing, a night of dehydrating, and the whole batch was consumed in a morning. Oh. So. Good.

I have a wonderful Excalibur dehydrator that I make these in. I’m told you can also use an oven at very low heat. Experiment for yourself!

Any leftover sauce makes a wonderful salad dressing.

Addictive Kale Chips

Course: Snack
Cuisine: Vegan
Servings: 10
Calories: 137kcal
Author: Singing Vegan


  • 1/2 lb kale about 2 bunches, washed and patted dry
  • 3/4 cup tahini
  • 1/4 cup soy sauce tamari, Bragg’s Aminos, or similar sauce
  • 1/4 cup cider vinegar
  • 3 limes juiced
  • 1 onion chopped
  • 2 cloves garlic
  • 1 tablespoon nutritional yeast optional
  • 1/4 cup water more as needed


  • Pull the kale leaves off the stems. Tear them into large pieces (they’ll shrink as they dehydrate). Place the leaves in a big bowl.
  • Put the remaining ingredients, except the water, in a blender. Blend until smooth, adding enough water to get the consistency of thick soup.
  • Pour about half the sauce from the blender into the bowl with the kale and mush it around with your hands, crushing the leaves a bit as you go. Add more sauce as needed until the kale leaves are well-coated.
  • Spread on dehydrator trays covered with nonstick sheets. Dehydrate at 140 degrees for one hour, then turn the temperature down to to 110 and dehydrate until the kale is crispy. I usually do this overnight, but you can do it in less time in very dry climates.
  • Store in a sealed jar or bag. If they last long enough to store. Good luck with that.


Calories: 137kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 340mg | Potassium: 262mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2288IU | Vitamin C: 35mg | Calcium: 71mg | Iron: 1mg

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