Tear small pieces of kale off of the stems and lay them out on mesh dehydrator sheets (or baking trays if you are using an oven). Sprinkle raw kale with 1/4 teaspoon of sea salt and place in the dehydrator.

For the first hour, dehydrate at 145°F (63°C), then turn the trays around and lower the temperature to 115°F (46°C). Check them in another hour and either remove or keep dehydrating to your desired crispiness. You can stop dehydrating your kale when they are at your desired crispiness. I’ve found that they take anywhere from 2-4 hours.

Place in an airtight container and store. Or…put dehydrated kale chips in a bowl and sprinkle with the oil and remaining sea salt to taste. Gently toss the kale and serve your raw kale chips immediately!

Oven Method

Place the kale in a 300°F (145°C) oven and cook for 8 – 12 minutes, depending on your variety of kale. I find that Lacinato kale gets crisp in about 8 minutes, while curly kale takes more like 11 minutes. But no matter your variety, check it early! As soon as the kale is rigid and crisp, remove it from the oven. It’ll burn quickly.  Note: Kale needs to be in single layers…not piled up.