Kale Chips – Veggies Your Kids Will Love

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Have you tried Kale Chips? They're super easy to make and super nutritious! My kids LOVE them--it's one chip you can feel good about them eating, and they're a fortune in the health food store. So make 'em yourself and SAVE!

In this world of “fake fruit snacks” and sugar-laden treats, I am always looking for healthy snack recipes to feed my family (and myself).  These no bake cookies, Homemade Protein Bars, and Homemade Gummy Snacks are favorites around here, but sometimes I want something that isn’t a sweet treat.

This recipe for kale chips fits the bill plus it’s a great way to use up extra leafy greens from your garden.

We have even taken to eating these as a side dish when I need a veggie dish on the fly :-)!)

Kale Chips, you say?  Why make Kale Chips?

  • They taste great.  Really.  Just ask my kids and everyone else whom I’ve shared them with
  • They are really healthy.
  • Save tons of money!  They cost $69/lb on one site and $43/lb on another.  Ugh!
  • Kale is super easy to grow.  You can even still grow it now in a lot of areas of the country.

If you remember from my post on Considering a CSA? – Information You Must Know, an over-abundance of greens (especially kale) was one of the hardest things about participating in a CSA.

This year, though we are quite happy with our CSA experience, we still have a bit too much kale and chard, especially considering that our kale is one of the crops that really decided to do well in our garden (we still need to figure our why our zucchini seems to be the only zucchini resistant to growing :-).

In past years, we have made Oven-Baked Kale, which was quite a hit, and I will be sure to share the recipe with you soon.

However, the kale is really coming in fast and furious and I needed another solution (though it’s great, there are only so many nights that my family will eat baked kale :-).)

Well, here it is.  Tasty, crisp, salty and delicious and good for you – and a great way to get veggies into your family’s diet!

Please note there are affiliate links in this post – if you click on them and make a purchase, I might make a commission. Your support is greatly appreciated and helps keep this free resource up and running.

Notes:

  • You can make chips from kale, swiss chard — really any kind of green.  But our favorite so far is the kale!
  • I dehydrate my kale at about 135 degrees (the temperature of the food is lower than the temperature setting on the dehydrator).  I know this doesn’t leave the kale raw, but I have been doing quite a bit of reading on the dangers of eating raw cruciferous vegetables and how they can really wreak havoc on your thyroid.  The Healthy Home Economist has a great post on the problems with raw veggies – after reading that I no longer felt guilty about all the times that I passed over the raw broccoli and cauliflower at potlucks :-)!
  • You can, of course, make these kale chips in your oven, but a dehydrator, especially the Excalibur Dehydrator, is a much better choice.  One of the main reasons why the Excalibur is great for making kale chips is that the trays are removable.  Kale chips are a lot taller than most foods you can dry, so you have to take out every other tray.  But even in my 9-tray machine I can only dry 4 trays worth of kale at one time.

– My Excalibur Savings Page has information on the great deal I can offer readers on a new dehydrator.
For more posts on why I love my dehydrator, see:

- Saving Money with a Dehydrator
- Easiest Homemade Sun-Dried Tomatoes
- Which Saves the Most – Dehydrating, Canning, or Freezing? 

 Are kale chips the next healthy snack for your family?

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  1. I was a little hesitant about trying these. I’ve seen the recipe for them often and wanted to try it. I think that they are wonderful! I feel as though I’ve dove into a bag of Lay’s! It took a little longer to bake them (maybe about 5 mins.) because I like crispy and crunchy foods a lot! I’ve read before to NOT store in plastic containers, but I don’t know what to keep them in if I can’t use Baggies or Tupperware.
    Any suggestions?

  2. Keesha Doss says:

    Greens and salt… they sound good but I have had a kidney stone before and the said avoid foods w/ high oxalate (sp?) aand salt… :-/ Wonder if I could maybe hack them without the salt?

    • Hmmm…I haven’t done enough research into oxalates. I have friends who are really concerned abt them and other places say they aren’t a big deal. Are you sure natural salt is a problem?

      • Keesha Doss says:

        I am not sure if it changes between commercial salt and Real Salt. I know the calcium oxalate kidney stones that I might possibly tend to form are made from calcium, salt and oxalates. A lot of advice I have read suggest to cut the oxalates and the salt. And to increase your magnesium and calcium together. I have also read that kale has less oxalates than spinach. I think I will make some both ways and maybe nibble on one or two with salt and mostly without. ;-)

        • I just got this info from others who are really “into” the oxalate issue and kidney stones. I hope this is helpful:

          Salt doesn’t cause kidney stones or contribute to them.

          If she wants to avoid kidney stones she needs more minerals not less and to avoid foods high in oxalate. She also needs to work on her leaky gut.

          Elizabeth Eckert Calcium out of ratio with magnesium is a major contributor to kidney stones, along with heavy metal accumulation and other kidney stress factors (one of which is low sodium).