Dehydrated Recipes

Sriracha with Garlic Kale Chips | Commercial Dehydrators

These Sriracha-garlic Kale Chips taste amazing and have a beautiful spicy kick at the end.

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Serves
6 Serves
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Prep time
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Dehydrating time
5 hours 10 minutes
Ingredients
  • 2 bunches curly kale leaves,
  • 4 tbsp nutritional yeast
  • 2 tbsp dried Sriracha
  • 1/2 tsp garlic powder
  • 1 tsp sugar
  • 3 tsp kosher salt
  • 4 tbsp olive oil
Ingredients
macros
  • 2 bunches curly kale leaves,
  • 4 tbsp nutritional yeast
  • 2 tbsp dried Sriracha
  • 1/2 tsp garlic powder
  • 1 tsp sugar
  • 3 tsp kosher salt
  • 4 tbsp olive oil
Instructions
  1. Separate the kale leaves from the stems by hand-tearing them into chip-sized pieces. Wash the leaves thoroughly and dry them using a clean towel.
  2. In a mixing bowl, toss together the sriracha seasoning, garlic, sugar, yeast, and kosher salt.  
  3. In another sizable bowl, coat the chip-sized leaves with olive oil. Then, add the seasoning mix to the bowl of kale leaves. Mix together to coat well.
  4. Spread out the coated kale leaves on the dehydrator trays, arranging in a single layer. Avoid overlapping.
  5. Turn the dehydrator on and set the temperature to 115°F (46°C).  
  6. Dehydrate for about 5 hours or until crispy.
  7. Allow to cool and store in airtight containers.
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Machine recommendation
Main image
Prep time icon
Serves
6 Serves
Prep time icon
Prep time
Dehydration time icon
Dehydrating time
5 hours 10 minutes
Ingredients
  • 2 bunches curly kale leaves,
  • 4 tbsp nutritional yeast
  • 2 tbsp dried Sriracha
  • 1/2 tsp garlic powder
  • 1 tsp sugar
  • 3 tsp kosher salt
  • 4 tbsp olive oil
Ingredients
macros
  • 2 bunches curly kale leaves,
  • 4 tbsp nutritional yeast
  • 2 tbsp dried Sriracha
  • 1/2 tsp garlic powder
  • 1 tsp sugar
  • 3 tsp kosher salt
  • 4 tbsp olive oil
Instructions
  1. Separate the kale leaves from the stems by hand-tearing them into chip-sized pieces. Wash the leaves thoroughly and dry them using a clean towel.
  2. In a mixing bowl, toss together the sriracha seasoning, garlic, sugar, yeast, and kosher salt.  
  3. In another sizable bowl, coat the chip-sized leaves with olive oil. Then, add the seasoning mix to the bowl of kale leaves. Mix together to coat well.
  4. Spread out the coated kale leaves on the dehydrator trays, arranging in a single layer. Avoid overlapping.
  5. Turn the dehydrator on and set the temperature to 115°F (46°C).  
  6. Dehydrate for about 5 hours or until crispy.
  7. Allow to cool and store in airtight containers.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/