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Dehydrated Sriracha + Garlic Kale Chips

Print Recipe
Crispy, spicy and delicious kale chips made in the dehydrator!
Course Appetizers & Snacks
Cuisine American
Keyword chips, dehydrated, healthy, kale, snacks, sriracha
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 4 servings
Calories 99
Author Laurie McNamara

Ingredients

  • 1 bunch kale leaves washed
  • 2 tablespoons nutritional yeast
  • 1 tablespoon dried Sriracha
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sugar
  • 1½ teaspoons kosher salt
  • 2 to 3 tablespoons olive oil

Instructions

  • Remove the tough stems form the bunch of kale by holding the stem part in one hand and running your other hand down the length of it. Hand-tear the leaves into chip-size pieces, rinse and place on a kitchen towel and pat dry.
  • In a small bowl combine the nutritional yeast, Sriracha seasoning, garlic powder, sugar and salt.
  • Place the kale leaves in a large bowl and drizzle with olive oil until coated. Add the seasoning and toss to coat.
  • Place kale leaves in a single layer, without overlapping, onto dehydrator trays. Cover, set the temperature to 115 degrees and turn on your food dehydrator. Dehydrate for 3 to 5 hours or until the kale is crisp.
  • Store in an airtight container for up to 2 months.

Nutrition

Serving: 1cup | Calories: 99kcal | Carbohydrates: 6g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 886mg | Potassium: 277mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4109IU | Vitamin C: 39mg | Calcium: 54mg | Iron: 1mg