Spicy Sweet Kale Chips

These Spicy Sweet Kale Chips are the perfect blend of bold flavors and crispy texture. The tender Lacinato (Dino) kaleis coated in a luscious sauce that strikes the perfect balance—not too sweet, savory, and with just the right amount of heat from the red pepper flakes. The natural sweetness of honey and the zesty tang of fresh lemon complement each other beautifully without overwhelming the palate. While Lacinato kale gives a particularly tender and crispy result, you can also use curly kale or other kale varieties for a slightly different texture. Whether you keep the kale leaves whole or tear them into bite-sized pieces, each chip delivers a satisfying crunch. With options to use a dehydrator, oven, or a quicker method, you can easily enjoy this nutritious snack anytime you crave something both savory and deliciously sweet, without being overly sweet or spicy.

Spicy Sweet Kale Chips in a Dehydrator (with Fast Options)

Ingredients:

For the Kale Chips:

• 1 large bunch of Dino kale (my favorite for chips), stems removed and leaves kept whole or torn into bite-sized pieces (wash and thoroughly dry)
  

For the Sauce (Blender Cup):

• 2 tbsp honey (or maple syrup for vegan)

• 2 tbsp lemon juice (freshly squeezed)

• 1/4 cup olive oil (for smoothness)

• 1/4 tsp red pepper flakes (adjust for spice level)

• 1/2 tsp smoked paprika (for a smoky kick)

• 1/4 tsp salt (or to taste)

• 1/4 tsp black pepper (or to taste)

• 1-2 tbsp water (to thin the sauce, as needed)
  

Instructions:

1. Prepare the Kale:

• Wash and thoroughly dry the Dino kale. Remove the tough stems and either keep the leaves whole or tear them into bite-sized pieces.

• Place the kale in a large bowl, ready for the sauce.
  

2. Make the Sauce:

• In a blender or blender cup, combine the honey, lemon juice, olive oil, red pepper flakes, smoked paprika, salt, and black pepper.

• Blend until smooth and creamy, adding water a tablespoon at a time to reach a thick, pourable consistency.

• Taste and adjust seasoning if needed, adding more honey for sweetness or red pepper flakes for extra heat.
  

3. Coat the Kale:

• Pour the sauce over the kale and toss well to coat every leaf. Massage the sauce into the kale for about 1-2 minutes to ensure it's evenly covered.
  

4. Dehydrate the Kale Chips (3 Options):

• Option 1 – Standard Dehydrator Method:

  • Lay the coated kale pieces in a single layer on your dehydrator trays.

  • Set the dehydrator to 115°F (46°C) and dehydrate for 6-8 hours, or until the kale is crispy and crunchy. Check every few hours to ensure even drying.

• Option 2 – Faster Dehydrator Method:

  • Set your dehydrator to 125°F (52°C) and dehydrate for 3-4 hours. Monitor the kale closely starting at 3 hours, checking for crispiness to avoid over-drying.

• Option 3 – Oven Method (Faster):

  • Preheat your oven to the lowest temperature (ideally 170°F (77°C)).

  • Lay the coated kale pieces on a baking sheet in a single layer and bake for 30-45 minutes, checking every 10 minutes and flipping the kale halfway through to ensure even crisping. Leave the oven door slightly ajar to allow moisture to escape.
    

5. Serve:

• Once the kale chips are done, remove them from the dehydrator or oven and let them cool completely. Enjoy immediately or store in an airtight container for later.