If you’re a fan of Vampire Killer Kale Chips, you are going to love this crispy garlic kale chips recipe! I took chopped dinosaur kale and gave it a garlic and nutritional yeast-based coating. A (relatively) quick run through the food dehydrator left me with some of the most garlicky kale chips around! Increase your vegetable intake and dig into this phytonutrient-rich snack that is packed with B vitamins.
There are a few recipes that I’ve hung on to through the years that are back from my vegan days. These garlic kale chips are one example, and I feel they are worthy of sharing.
Be forewarned though- as a copycat of Brads kale chips, these chips are *extremely* heavy on the garlic. I used double garlic (from both fresh garlic and garlic powder). You can rest assured the vampires will stay away when you are snacking on this.
Your coworkers and family members may want to stay away too. Haha You might want to consider saving this snack for when you aren’t in close quarters with others.
What’s really crazy is that I used to make this recipe with TWICE as much garlic as I have listed below. My helpful recipe testers (i.e., my family) decided this was far (far, far) too much garlic for normal people. Trust me; you are still getting a ton of garlic here.
I picked up my food dehydrator many years ago on Craigslist for around $25. It is an old Nesco American Harvest Food Dehydrator, and I’ve been very happy with it.
Most ovens will not go to the low temperature needed here. However, just about any food dehydrator should work well for this recipe.
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🥬 Vampire Killer Kale Chips Recipe
How are Brad’s kale chips made? Here’s how to make the best garlic kale chips dehydrator recipe around:
- 10 ounces dinosaur kale pieces (283 grams)
- ½ cup nutritional yeast
- ¼ cup lemon juice (fresh squeezed)
- 2 teaspoons garlic powder
- 2 cloves garlic, finely chopped
- 2 teaspoons smoked paprika
- 1 tablespoon dried parsley
- 1 teaspoon onion powder
- 1½ tablespoons almond butter
- salt and black pepper, to taste
- cooking spray of choice
How to Make Garlic Kale Chips
Here are the step-by-step instructions for crispy kale chips:
- Remove the large stem pieces from the kale and discard them (or save to use in other recipes). Tear the kale into bite-size pieces. Rinse the kale leaves and dry them well with a salad spinner or with paper towels. Tear the kale into bite-size pieces.
- Mix everything except the kale and oil spray together in a small container. Make sure the ingredients are uniformly mixed into a paste.
- Add the paste mixture to the kale in a large bowl. Use clean hands to massage the kale and thoroughly combine all of the ingredients. Massage the heck out of the kale; it should look damp! Try to get the paste as evenly spread on the kale leaves as possible.
- Mist your food dehydrator trays with cooking spray. I needed three trays for this recipe.
- Spread your coated kale leaves out well in a single layer on the dehydrator trays.
- Set the food dehydrator to 155F (68C) and let your chips crisp up for 1.5-2 hours. I find that they crisp more evenly when I switch the position of the trays in the dehydrator halfway through cooking time. Separate any clumps as they dry if they aren’t drying evenly. Dehydrators all function a little differently, so feel free to extend the drying time if your chips have not reached peak crispness yet.
- These homemade garlic kale chips are best enjoyed ASAP after dehydrating.
Do you need to refrigerate kale chips?
If you buy Brad’s veggie chips from the store, you can keep them in a cool, dry place without refrigeration. Unfortunately, these homemade dehydrated kale chips do not store well, as they lose their crispness over time. If you do have leftovers, you should store kale chips in the refrigerator in an airtight container with a paper towel unless they’re completely dry.
If you want to prep kale chips ahead, it’s important to dehydrate them as much as possible. The more moisture they contain, the less time they’ll remain crisp.
➕ Brad’s Kale Chips Nutrition
Here’s a nutrition comparison chart of kale chips from the store vs my homemade kale chip recipe:
| Nutrient | Brad’s Vampire Killer Kale Chips (1 ounce) | Homemade Garlic Kale Chips |
|---|---|---|
| Calories | 90 | 64 |
| Total Fat | 6g | 2.1g |
| Saturated Fat | 1g | 0g |
| Total Carbohydrate | 7g | 7.8g |
| Fiber | 2g | 2.9g |
| Protein | 4g | 5.4g |
| Calcium | 4% DV | 7.1% DV |
| Iron | 6% DV | 7.5% DV |
| Potassium | 196mg | 347mg |
| Vitamin A | 15% DV | 30% DV |
| Vitamin C | 50% DV | 57% DV |
Kale is also high in vitamin K. This recipe fits a variety of dietary patterns, from omnivorous keto to gluten free to vegan and many things in between. If you're looking for nutrient-dense healthy snacks, this is a great choice.
Just remember these chips are super garlicky. Consider yourself warned if you happen to be a vampire!
How many carbs are in kale chips?
My homemade Vampire Killer kale chips contain 7.8 grams total carbohydrates and 4.9 grams net carbs per serving. Kale chips can be a good choice for diabetics, whether you’re using carb exchanges or a very low carb diet.
FAQs
One reason homemade kale chips are bitter is that the kale is old or has been stored improperly. Another reason is that the kale was not thoroughly washed, and residual dirt or pesticides are causing the bitterness. Additionally, if the kale chips are overcooked in the oven, they can become bitter.
To avoid bitterness, make sure to use fresh kale, wash it thoroughly, and cook the chips until they are just crispy. You can also try massaging the kale with a little bit of olive oil and salt before baking to help soften the leaves and enhance the flavor.
To keep kale chips from getting soggy, massage the kale leaves thoroughly before dehydrating. Additionally, avoid overcrowding the dehydrator, as this can trap moisture and cause the chips to steam rather than crisp up. Finally, store the chips in an airtight container once they are completely cool to help maintain their crispiness.
To make garlic kale chips in an air fryer, wash and dry ½ bunch of kale leaves and remove thick stems. Tear the leaves into bite-sized pieces and toss them with olive oil, minced garlic, and salt. Arrange the kale in a single layer in an air fryer basket and cook at 350F (177C) for 5-7 minutes or until crispy.
If these lemon garlic kale chips aren’t your thing, you have options! Try Parmesan kale chips, sprinkle cumin, or do spicy kale chips made with chili powder, cayenne spice, or red pepper flakes.
👨🍳 Other Kale Recipes
Here are a few more recipes using kale:
- Kale Apple Slaw
- Chick Fil A Kale Crunch Salad
- Martha Stewart Kale Chips
- High Protein Frittata
- Chick Fil A Superfood Salad
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The Disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don't sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to my overnight oats no sugar post. Let's get cooking!
📖 Recipe
Garlic Kale Chips (Vampire Killer Kale Chips Recipe for Dehydrator)
Equipment
Ingredients
- 10 ounces dinosaur kale pieces (283 grams)
- ½ cup nutritional yeast
- ¼ cup lemon juice (fresh squeezed)
- 2 teaspoons garlic powder
- 2 cloves garlic, finely chopped
- 2 teaspoons smoked paprika
- 1 tablespoon dried parsley
- 1 teaspoon onion powder
- 1½ tablespoons almond butter
- salt and black pepper, to taste
- cooking spray of choice
Instructions
- Remove the large stem pieces from the kale and discard them (or save to use in other recipes). Tear the kale into bite-size pieces. Rinse the kale leaves and dry them well with a salad spinner or with paper towels.
- Mix everything except the kale and oil spray together in a small container. Make sure the ingredients are uniformly mixed into a paste.
- Add the paste mixture to the kale in a large bowl. Use clean hands to massage the kale and thoroughly combine all of the ingredients. Massage the heck out of the kale; it should look damp! Try to get the paste as evenly spread on the kale leaves as possible.
- Mist your food dehydrator trays with the cooking spray. I needed three trays for this recipe.
- Spread your coated kale leaves out well in a single layer on the dehydrator trays.
- Set your food dehydrator to 155°F (68°C) and let your chips crisp up for 1.5-2 hours. I find that they crisp more evenly when I switch the position of the trays in the dehydrator halfway through cooking time. Separate any clumps as they dry if they aren’t drying evenly. Dehydrators all function a little differently, so feel free to extend the drying time if your chips have not reached peak crispness yet.
- The chips are at their best and crispiest right after dehydrating. Enjoy!
Video
Notes
💭 Expert Tips from a Dietitian
This is a level 1 recipe (may help support fat loss). Are kale chips really good for you? In general, I’d say kale chips aren’t junk food- they're a nice under 100 calorie snack option! You're getting a lot of fiber to fill you up, plus varied B vitamins, provitamin A, and vitamin C here. The one downside is that nutritional yeast is heavily fortified with B vitamins. So heavily fortified, in fact, that eating nutritional yeast can easily put you over the tolerable upper intake level (UL) for niacin. You get 1 tablespoon of nutritional yeast per serving of this recipe, which keeps you under the limit (for most brands). Many people will have nothing happen from occasionally consuming a little too much nutritional yeast. However, if you experience any adverse effects from excess niacin (skin flushing is among the most common), cut back on the yeast. Reduce the serving size I’ve given for these chips into a smaller portion, perhaps ½ of what I've listed.Are kale chips healthy for weight loss?
Kale chips can be a healthy snack option for weight loss as they are low in calories and high in nutrients. Kale is a good source of fiber, which can help you feel full and satisfied, reducing the likelihood of overeating. However, it is important to keep portion sizes in mind when snacking on kale chips, as they can still be high in calories if they are seasoned or cooked with oil.Is it okay to eat kale chips every day?
While kale chips can be a healthy snack option, I’d stick to a small portion if eating them every day. Eating a variety of foods is important to ensure that you are getting all of the nutrients your body needs. It’s not good to crowd out the other healthy foods from your diet by overconsuming kale chips. Nutrition information is for one serving.Nutrition
Do you make kale chips as a snack? If so, what are some of your favorite seasonings to add? Do you prefer to dry them out in a food dehydrator or an oven?
Tell me all about your kale chip-making process (if you have one)! Also, please leave a rating if you try this recipe for garlic kale chips. Remember, this crispy chip goodness is for garlic lovers only!
Laura says
How do you keep them crispy? I tried and it goes soggy even in a tupperware box 🙁 Your's look so delicious!
Summer Yule says
Hi Laura! I'm sorry that your chips did not stay crisp. 🙁 Admittedly they are at their best and most crisp right out of the dehydrator. If you are having problems with moisture here are some things I would try:
- Massage the heck out of the kale before dehydrating. It should be pretty damp going into the dehydrator.
- Make sure to spread them out in a single layer as best as you can (there are clumps, but not packing them on the trays too closely will help the chips to dry more evenly)
- Dehydrators are all a little different, so dry them for longer if they are not super crispy after the 1.5-2 hours.
- Stick a folded dry paper towel in the bag with the chips to collect moisture. If you lay the bag on its side, the paper towel should be on the bottom. Let them come to room temperature before putting into the bag (i.e., don't put them in the bag warm)
I hope those help you out. The recipe can be scaled down if storing them isn't working for you. I've modified the recipe with some of these points as well 🙂 Thank you for visiting!
Terrified Amateur says
Must taste like something far less healthy than it is! Might be best to fake yourself out, and to conclude you're getting away with something guilty.
Just curious - does drying kale have much effect on its nutritional profile? I hope not, because your version surely is tastier and much more satisfying than is a raw leaf.
Summer Yule says
It’s true that certain vitamins are sensitive to things like heat and light. You may lose some vitamin C with the drying but not all... even potato chips and fries typically retain some vitamin C! Riboflavin degrades in light which is why milk is sold in opaque containers.
Terrified Amateur says
Thanks for sharing your knowledge, Summer!
Losing some Vitamin C is of little concern, as I'm a citrus addict. Thus, I'm well-supplied elsewhere.
Fascinating fact about milk - I did not know that! Perfect for my next Cliff Claven bender - "Actually, it's a little-known fact, Normie, milk isn't distributed in clear bottles anymore because..."