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kale chips without a dehydrator?

noya Apr 18, 2012 06:50 PM

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. weezieduzzit RE: noya Apr 18, 2012 06:54 PM

    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
      noya RE: weezieduzzit Apr 19, 2012 10:23 AM

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

    2. goodhealthgourmet RE: noya Apr 18, 2012 07:32 PM

      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. s
        sandylc RE: noya Apr 18, 2012 08:04 PM

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

        1. Emme RE: noya Apr 18, 2012 08:41 PM

          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. Terrie H. RE: noya Apr 19, 2012 04:45 AM

            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.
              Caitlin McGrath RE: Terrie H. Apr 19, 2012 10:49 AM

              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.

              1. re: Caitlin McGrath
                Terrie H. RE: Caitlin McGrath Apr 19, 2012 11:31 AM

                Thanks, Caitlin!

            2. h
              Heatherb RE: noya Apr 19, 2012 04:58 AM

              Sauce? I just spritz the leaves with olive oil and sprinkle with cayenne, sea salt or whatever else catches my fancy. Chili powder is a favorite actually.

              1 Reply
              1. re: Heatherb
                noya RE: Heatherb Apr 19, 2012 10:24 AM

                ya. if you haven't tried the cheesy vegan version, you haven't lived ;-)

              2. The Dairy Queen RE: noya Apr 19, 2012 10:56 AM

                I'm not familiar with the cheesy kale chips (they sound delicious, though not very vegan, lol), but I love this recipe from epicurious for kale chips: http://www.epicurious.com/recipes/foo...


                1 Reply
                1. re: The Dairy Queen
                  Caitlin McGrath RE: The Dairy Queen Apr 19, 2012 11:09 AM

                  Oh, the commercial kale chips are "raw" (dehydrated) and vegan, with flavorings essentially meant to mimic Doritos (which is why they're addictive), so "cheese" and "ranch" and so on. Nutritional yeast is the key ingredient. It sounds as if noya's trying to recreate these (or another similar brand): http://shop.kaiafoods.com/ProductDeta...

                  A friend used to work for that company, and gave me a bunch of bags to sample. People mail-order them by the case, they can't get enough even at the high price, she said. Basically, it's raw vegan junk food (though far more healthful than what it's standing in for!).

                2. f
                  frank113 RE: noya Apr 19, 2012 11:15 AM

                  I do Pepein's recipe. Trimmed. Tossed with good salt and olive oil. Onto a rack and into a 225 oven for 20-25 minutes. Simple. Delicious.

                  1. Bacardi1 RE: noya Apr 19, 2012 03:58 PM

                    I've never even heard of making them with a dehydrator. All the recipes I have are for making them in the oven.

                    1 Reply
                    1. re: Bacardi1
                      noya RE: Bacardi1 Apr 19, 2012 04:48 PM

                      again, if you haven't tried the dehydrated version, you haven't lived ;-)

                    2. ChristinaMason RE: noya Apr 19, 2012 09:19 PM

                      Low oven would work. Or I have a dehydrator with lots of trays I would gladly sell you :) Really never makes it out of the closet...

                      1. d
                        donali RE: noya Apr 20, 2012 04:43 PM

                        I also have found the low temp 250 for about 40 minutes to be far superior to the high temp. Also try adding just a small amount of fresh lemon juice when coating with the olive oil and really light on the seasoned salt...it's delicious

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