Paprika Kale Chips – Recipe

This post contains affiliate links. If you buy through these links, I may earn a small commission.

We decided to invest in a good dehydrator a few years ago and did a lot of research into the different brands. After reading reviews I bought an Excalibur dehydrator and love it.

We’ve made apple chips (delicious!), garlic salt  and different kinds of dehydrated vegetables. We have dried kale  to toss into winter soups and stews.

And we made chips….Kale Chips…Paprika Kale Chips!

Paprika Kale Chips

My 9 tray Excalibur with timer (automatic shutoff). It gets used a lot here and I am very happy with the quality.

One of my friends made Kale Chips and they were pretty good, so of course I wanted to try making them myself.

Since the garden isn’t in season, I had to buy some Kale at the grocery store.

They were $2.99 and there were 11 stems of Kale. That’s pretty expensive and reinforces the idea of growing our own food and eating seasonally.

I am loving having the dehydrator, Excalibur’s are expensive but from every review I have read, they are the very best.

Mine came with a 10 year warranty and free shipping and I intend to use it a lot. If you want to research them, click on the links above.

I separated the kale leaves and gave them a good washing. After cutting out the stems and cutting the kale into smaller pieces, I tossed them in a bowl.

For the coating I used:

2 Tablespoons of Extra Virgin Olive Oil

1/4 Teaspoon of Paprika

1/2 Teaspoon of salt.

You have to get in there with your hands to toss the kale around and make sure it is covered with the coating mixture.

Then, I put them in the dehydrator for 5 hours. I let them cool down and bit, and we gave them a try.

Thumbs up – we really liked the flavour of the Paprika Kale chips. I am going to experiment with a few different recipes.

If you have tried drying Kale chips, let me know what recipe you use. I’d love to give it a try.

Print

Kale Chips

Prep Time 10 minutes

Cook Time 5 hours

Ingredients

• 2 Tablespoons of Extra Virgin Olive Oil
• 1/4 Teaspoon of Paprika
• 1/2 Teaspoon of salt

Instructions

1. Mix together the olive oil, paprika and salt.
2. Separate and wash the kale leaves . Cut out the stems and then cut the kale into small bite sized pieces.
3. Put the leaves in a large bowl. Drizzle the oil mixture on the leaves.
4. Toss the kale around and make sure it all gets covered with the coating mixture. Using your hands works great.
5. Spread the leaves on the tray in the dehydrator. Be sure the leaves do not touch each other.
6. Dry for 5 hours at about 145 degrees.. Let them cool down and serve.

I compared the different types of dehydrators and thought the Excalibur with the automatic timer was the best one to get.

I am so glad I did. It does cost more, but the convenience (and not having to wait up at night until the batch was finished) was well worth it.

Our entire Country Living in a Cariboo Valley Recipe Collection can be found here