Dehydrated Sriracha Garlic Kale Chips
Crispy, nutrient-dense kale chips flavored with spicy sriracha, garlic, and umami-rich nutritional yeast. These homemade chips deliver bold flavor without deep frying, making them ideal for healthy snacking, meal prep, or lunchbox additions. The dehydration method preserves kale's vitamins while creating an addictive crispy texture that rivals store-bought versions at a fraction of the cost.
Ingredients
- 1 bunch kale leaves, washed
- 2 tablespoon nutritional yeastparmesan cheese1:1vegetarianveganFull guide →
- 1 tablespoon dried sriracha
- ¼ teaspoon garlic powder
- ½ teaspoon sugar
- 1 ½ teaspoon kosher salt
- 2 tablespoon olive oil
Instructions
- 1
Remove tough stems from kale by holding stem with one hand and sliding your other hand down the length to strip leaves.
- 2
Hand-tear leaves into chip-sized pieces, rinse thoroughly, and pat dry on a kitchen towel.
- 3
Combine nutritional yeast, sriracha seasoning, garlic powder, sugar, and salt in a small bowl.
- 4
Place kale leaves in a large bowl, drizzle with olive oil until coated, then add seasoning mixture and toss well to coat.
- 5
Arrange kale leaves in a single layer without overlapping on dehydrator trays.
- 6
Set dehydrator to 115 degrees, cover, and run until kale is crisp.
- 7
Cool completely and store in an airtight container.
Tips
Pat kale completely dry after rinsing; excess moisture extends dehydration time and prevents crispness. Use paper towels for best results.
Arrange kale with adequate spacing so air circulates evenly around each chip. Overlapping pieces will steam rather than crisp.
Nutritional yeast adds cheesy umami flavor and B vitamins. For nut-free snacking, it's essential; cannot be omitted without changing the dish profile.
Good to Know
Airtight container at room temperature for up to 2 months. Chips may soften if exposed to humidity; store in coolest, driest location.
Prepare seasoning mixture up to 1 week ahead in sealed jar. Dehydrate fully and store; do not refrigerate.
Serve at room temperature as a standalone snack, or alongside dips like hummus, ranch, or guacamole. Pair with water or unsweetened beverages.
Common Mistakes
Do not skip the drying step after rinsing; wet kale takes much longer to dehydrate and becomes chewy rather than crisp.
Do not overlap kale pieces; ensure single layer for even air circulation and consistent texture.
Do not exceed 115 degrees; higher heat damages heat-sensitive B vitamins in nutritional yeast and kale.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make these chips without a food dehydrator?
Yes. Arrange seasoned kale on baking sheets and bake at 300 F for 20-30 minutes, stirring halfway through. Monitor closely to prevent burning. Results are slightly less crispy than dehydrated versions.
What if my chips turn out chewy instead of crispy?
Kale was not fully dry before seasoning, or dehydration temperature was too high or time too short. Ensure thorough pat-drying and run dehydrator longer until chips snap when bent.
How long can I keep dehydrated kale chips and can I freeze them?
Store up to 2 months in airtight container at room temperature. Freezing is not recommended; thawing introduces moisture and softens chips. Sealed, dry storage preserves texture best.