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kale chips without a dehydrator?

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I have pledged not to buy any more $8 boxes of cheesy vegan raw kale chips. I tried making them at home tonight, and while the sauce was spot on, I couldn't quite figure out the oven temp. The boxed kale chips are dehydrated--any way to replicate taste and texture without purchasing another kitchen accessory? Thanks!!

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  1. I did them in the oven before I got a dehydrator but honestly don't remember the temp, I had Googled for a recipe. I do think they turn out better in a dehyrator, though- no burn risk.

    May I ask what's in your sauce?

    1 Reply
    1. re: weezieduzzit

      soaked cashews, a red pepper, nutritional yeast, lemon juice

    2. just set your oven to the lowest possible temp. dehydrators can run anywhere from 100-150 degrees, but most ovens can't be set at anything lower than around 170 so you'll just need to pull them out a little earlier.

      1. I just do 425 degrees for 10 minutes. Light and crisp.

        1. personally, i do em at 300 F. and just watch em til they're done to my liking. be sure to spread them in a single layer to promote maximum uniform crispness.

          1. Jacques Pepin did them on one of his shows at 225F for, I believe, 18-20 mins. He had them on a rack on top of the sheet pan. Haven't tried it yet, but it's something I want to try.

            2 Replies
            1. re: Terrie H.

              I've done it with Pepin's timing and temperature on the rack and they get nice and crisp. It's 225F for 20-25 minutes.