Crispy Kale Chips

One common theme that a lot of people new to paleo experience is what to snack on.  There is really only so many almonds, hard boiled eggs, and jerky anyone can take.  It can get very boring unless you’re the type of person who can eat the same thing day after day forever.  I had heard about the outright deliciosity (yes, that’s a word) of kale chips throughout the past couple years of my paleo adventure and it seems like everywhere you look, there’s a new brand and/or flavor of these snacks hitting store shelves.  But it was only recently that I decided to give them a try making them myself.


  • 2 bunches of Kale
  • 3 Tbs Avocado Oil (High quality Extra Virgin Olive oil works just as well)
  • 1 Tbs Vinegar (I’ve had great success with White Wine or Apple Cider)
  • Salt to taste
  • Chipotle powder to taste (very small amount)


In a large mixing bowl, combine Avocado oil, vinegar, salt and chipotle powder and set aside.  Cut kale into chip sized pieces and place into mixing bowl.  Using your hands, gently massage oil and vinegar mixture into the kale making sure to coat evenly.  Once evenly coated, place kale on dehydrator racks.  Set dehydrator to highest setting, around 160 degrees and dehydrate for 2 hours.  Once kale has finished dehydrating, either start enjoying or store in a seal-able container, it should stay fresh for up to a week but I’ve never had them last longer than two days.

If you don’t have a dehydrator, simply preheat your oven to 400 degrees and place marinated kale on a sheet pan.  Roast in the oven for 10 minutes.  Let cool slightly since they will be hotter using this method.

This entry was posted in Epilepsy, Ketogenic, Paleo, Recipes and tagged , , , . Bookmark the permalink.

1 Response to Crispy Kale Chips

  1. Jen Miles says:

    Made the Kale chips and they were amazing!!! Thanks!!

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