Umami Crispy Kale

By Kevin • 30 or Less, Vegetarian • 18 Oct 2015

Umami Crispy Kale

Chances are, you’ve made kale chips before, though with just something like lemon juice, olive oil and salt. Seeing some of the kale chip creations from Dr. Deanna Mutzel on Instagram inspired me to think outside the box, coming up with this creation. I never thought I’d be salivating from the smell of kale chips dehydrating in my kitchen, but it’s happened with every test of this recipe.

For more kale chip techniques and amazing flavours, check out Dr. Mutzel’s new kale chip ebook where you’ll learn to use ingredients like nutritional yeast to add a cheesy flavour and cashews for additional protein.

If you haven’t got a dehydrator, you can dehydrate the kale chips in your oven. Place the kale on a parchment-lined baking sheet and set your oven to it’s lowest temperature with the door propped open slightly.

Time: 10 minutes (plus dehydrating time)

Serves: 4


50g soy sauce
50g fresh lemon juice
40g coconut oil (preferably unrefined) warmed to liquid
10g garlic (approx. 3 cloves) very finely chopped or grated
Few dashes liquid smoke (optional)
400g kale leaves (no stems) roughly torn



Place all ingredients except kale in a blender jar or bowl and blend or whisk to combine.

Place kale in a large bowl and pour over sauce. Massage sauce into kale for one minute.

Spread kale on dehydrator racks and dehydrate (ideally at 52C) until just dried.

Get the PDF and nutrition info

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