My journey to finding the perfect “Kale Chip” recipe began when I picked up a container of them at the new Whole Foods in East Cobb.  By the time I turned onto Johnson Ferry Road, they were gone!  At $8.00 a pop, I figured I needed to find a way to make Kale Chips at home.

I found a great recipe that I wanted to share with you. Yes, they are green. But they are addictive and your family will love them!!

Best Raw Kale Chips

You can dehydrate these if you have a food dehydrator or you can bake these in a conventional oven.


  • 1-2 bunches of kale, washed and stems removed 
  • 2 scallions
  • 5-7 springs of parsley
  • 1 clove garlic
  • (optional) 1 tsp oregano
  • (optional) 2 tbsp soy sauce
  • 1/2 cup water
  • 1/8 cup apple cider vinegar
  • juice of 1/2 lemon, split in 2 portions: add one portion, another one later if required
  • 1/4 cup sesame tahini
  • sea salt or seasoning blend to taste
  • (optional) chili oil or chili flakes to taste


  • Blend all the dressing ingredients, but add only 1/2 of required lemon juice. For ease of washing your blender, don’t add tahini.
  • Pour the mixture in the big bowl, and stir in tahini. Try the dressing, and if you like more sour taste, add another 1/2 of the required lemon juice.
  • Chop or tear kale into pieces and slightly squeeze in your palms.
  • Add it to the dressing and mix thoroughly.

Dehydrating raw kale chips in a food dehydrator:

  • Spread kale pieces on the dehydrator sheets
  • Set your dehydrator for 135 degrees and dehydrate for 1 hour
  • Reduce heat to 115 degrees and dehydrate for another 2-3 hours.
  • Alternatively, set the heat for 115, and dehydrate for 3-4 hours.

Baking kale chips in a conventional oven:

  • Pre-heat oven to 350 degrees Fahrenheit.
  • Spread kale pieces onto baking sheet.
  • Bake for 10 minutes or until crispy. Take kale out immediately if it changes colour to brown.

P.S. Thanks to the amazingly creative and talented chefs at for supplying this recipe!