How to Dehydrate Kale 3 Ways to
Make Crispy Kale Chips & Kale Powder

If you’re wondering how to dehydrate kale, you’re in the right place. Drying kale is one of the easiest ways to preserve its nutrients and enjoy it year-round — whether you’re making crunchy kale chips or nutrient-packed powder for soups and smoothies.

✅ Quick Answer: How do you dehydrate kale at home?
To dehydrate kale, rinse and dry the leaves, remove stems, and cut into pieces. Then dry at 125°F–135°F in an electric dehydrator for 4–10 hours, or in a regular oven (on its lowest setting) for 1–5 hours. Once crispy or crumbly, store in an airtight container or vacuum-sealed bag.

kale on a dehydrator tray, with a bowl of powdered kale

This guide walks you through three simple methods (dehydrator, oven, and sun-drying), plus tips for prep, storage, and how to rehydrate kale the right way.

Crispy Kale Chips in a bowl

Kale Nutrition Information

VITAMINS: Vitamin A, Vitamin B6, Vitamin C, Vitamin K, and Folate.

MINERALS: Calcium, Potassium, Magnesium, Manganese, Iron, Phosphorus, Sodium, and Zinc.

Kale is one of those fantastic anti-aging foods, and Linda Robison shares the top food "skin loving" contenders here, plus read about the benefits of kale here.

3 Easy Ways to Dehydrate Kale at Home

1. An electric dehydrator: Best for convenience.

2. A regular oven: Best for quick drying.

3. Sun: Most natural, but slower.

Which Kale Types Are Best for Chips vs. Powder?

Not all kale varieties dehydrate the same way! Some are better for crispy chips, while others are ideal for powder. Here’s a quick guide:

Best for Kale Chips:

  • Curly Kale – The most common type; holds up well to drying.
  • Lacinato (Dinosaur) Kale – Slightly thinner than curly, dehydrates evenly.
  • Winterbor Kale – Hardy, slightly sweet, and crisps up well.

Best for Kale Powder:

  • Prizm Kale – Naturally delicate; dries quickly for easy grinding.
  • Red Russian Kale – Mild flavor and thin leaves make it great for powder.
  • Siberian Kale – Slightly sweeter, with softer leaves that dry fast.

💡 Tip: Thicker varieties like Curly Kale take longer to dry but result in heartier chips, while thinner varieties like Prizm Kale are best suited for powder. Adjust drying times accordingly!

female kale smoothie

How to Prep Kale for Drying (Based on Use)

There's no single "best" way to prepare kale, as it depends on how you intend to use it! Here's a breakdown of different preparation methods and their benefits:

  • Big Kale Pieces – Best for stews & soups
  • Small Kale Slices – Ideal for chips & stir-fries
  • Thin Shreds/Julienne – Great for soups & quiches
  • Crumbles – Perfect for smoothies & baking
  • Whole Leaves (Raw) – Retains maximum nutrients

    • How Kale Type Affects Drying Time & Texture

    Not all kale varieties dry at the same rate. Factors like leaf thickness, water content, and texture affect how long it takes to dehydrate.

    • Thicker, curly varieties (Curly Kale, Winterbor Kale): Take longer to dry but make sturdy, crunchy chips. Best sliced thinner for even dehydration.
    • Thinner, tender varieties (Prizm Kale, Red Russian Kale, Siberian Kale): Dry faster but can become too brittle for chips. Best for powder or adding to soups/stews.
    • Mild-flavored kale (Red Russian, Siberian): Less bitter when dried, requiring less seasoning.
    • Bitter varieties (Curly Kale, Lacinato): Benefit from seasoning or blanching before drying.

    💡 Drying Tip: To prevent burning, monitor thinner leaves closely, especially if making kale chips. For powder, let thicker leaves dry longer until completely crisp before grinding.



    kale on a round white dehydrator tray

    Step-by-Step: Dehydrating Kale in a Food Dehydrator

    1. Wash & Dry – Rinse kale thoroughly, then pat dry with paper towels or use a salad spinner.
    2. Chop – Cut into desired sizes: large for texture, small for faster drying, or crumble for powder.
    3. Arrange – Spread kale in a single layer on dehydrator trays.
    4. Set Temperature – 135°F 
      Kale chips: 4–8 hours, until crispy and brittle.
      Kale powder: 6–10 hours, until fully dry and crumbly.

    💡 Check doneness: Chips should snap easily, and powder-ready leaves should crumble when rubbed together.

    💡 Tip: Outside the U.S.? Most dehydrating temps here are listed in Fahrenheit — use our quick converter to see the Celsius equivalent for your machine.

    dried kale on Nesco dehydrator tray

    Oven-Dried Kale: A Quick Method for Chips or Powder

    1. Prep the Kale – Wash, dry thoroughly, and remove tough stems. Chop to your preferred size.
    2. Optional – Lightly coat with oil for chips (skip for powder). Season if desired.
    3. Arrange & Dry – Spread in a single layer on a parchment-lined baking sheet.
    4. Set Oven – Use the lowest temperature possible (ideally 140°F). If your oven doesn't go that low, crack the door open slightly for airflow.
    5. Monitor Closely –
      Kale chips: 1–3 hours, turning occasionally until crisp.
      Kale powder: 3–5 hours, ensuring full dryness before grinding.

    💡 Pro Tip: Rotate baking sheets halfway through and check frequently toward the end to prevent burning.

    Can You Sun-Dry Kale? Here's How (and When) It Works

    1. Prep the Kale – Wash, dry thoroughly, and remove stems. Chop into bite-sized pieces.
    2. Optional – Blanch briefly (30 sec in boiling water, then ice water) to preserve color.
    3. Arrange & Dry – Spread on a clean drying rack or thread pieces onto string. Place in direct sunlight in a well-ventilated area, protected from dust and insects.
    4. Monitor Daily – Move kale as the sun shifts and bring indoors at night to prevent moisture buildup.
    5. Check Doneness – Drying can take several days to a week depending on weather. Chips: Should be crispy and snap cleanly. Powder: Leaves should be fully dry and crumble easily.

    💡 Sun-Drying Considerations: This method depends on climate—humidity can cause mold, and wind or insects may pose issues. Dehydrators or ovens provide more consistent results.


    Crispy Kale Chips in a bowl

    Best Kale Chips Recipe (Crispy + Flavor Ideas)

    Here is a  great recipe for your dehydrator to make perfectly crispy and customizable kale chips:

    Dehydrated Kale Chips: Flavorful & Crunchy!

    Ingredients:

    • 1 bunch curly kale, washed and thoroughly dried
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • Optional Flavor Twists:(Choose one or combine!)

    Spicy: 1/4 teaspoon chili flakes

    Mediterranean: 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder

    Sesame Ginger: 1 tablespoon sesame oil, 1/2 teaspoon grated ginger

    Lemon Pepper: 1/4 teaspoon dried lemon zest, 1/4 teaspoon ground black pepper

    How to Make Delicious Dehydrated Kale Chips:

    1. Prepare the kale: Remove stems and tear or chop leaves into bite-sized pieces (smaller for crispier chips).
    2. Season: In a large bowl, toss the kale with olive oil, salt, pepper, and your chosen flavor twist ingredients (optional). Try to evenly coat the kale leaves.
    3. Dehydrate: Spread out your seasoned kale in a single layer on your dehydrator trays. Don't overcrowd.
    4. Set the temperature: Crispy chips: 130°F for 4-6 hours. Soft chips: 115°F for 6-8 hours.
    5. Monitor and adjust: Check the chips periodically. Start flipping them halfway through drying for even browning. Adjust drying time based on thickness and desired crispness.
    6. Test for doneness: A fully dried chip should snap cleanly when bent without showing any moisture or flexibility.
    7. Cool and enjoy: Let the chips really cool down on the trays. Store them in an airtight container at room temperature. Kale chips will stay crispy for up to 3 days.

    How to Store Dried Kale Chips and Powder

    Whether you've made kale powder or kale chips, use food vacuum sealer bags, and/or Mason jars to store your kale in. Remember to add a 100cc oxygen absorber and a desiccant package into the bag or jar before drawing the air out.

    Rehydrating Kale: Quick Tips for Chips & Powder Uses

    Rehydrating kale is simple and depends on whether you’re using chips or powder.

    For Dried Kale Chips:

    • Soak: Place in warm water for 10–15 minutes (best for soups & stews).
    • Microwave: Sprinkle with water and heat on low for 15–30 seconds (check every 10 sec).
    • Oven Steam: Wrap in foil and warm at 300°F for 5–10 minutes to retain texture.

    For Kale Powder:

    • Water: Mix with a small amount of water to form a paste (use in dips, dressings, or sauces).
    • Broth: Rehydrate with hot broth for extra flavor (great for soups & stews).
    • Yogurt: Stir into yogurt for a protein-packed boost.
    • Baking: Add directly to batters (no rehydration needed).

    💡 Tip: Use just enough liquid to reach your desired consistency—rehydrated kale won’t be as crisp as fresh but still retains its nutrients and flavor.

    Common Questions About Drying Kale at Home

    Dehydrating kale is a fantastic way to preserve its nutrients and enjoy it in various forms—crispy chips, powder, or flakes. Below are some common questions people ask about how to dry kale at home.

    How to dehydrate kale?

    The best way to dehydrate kale depends on your equipment. On this page, you’ll learn three methods: using a food dehydrator, oven, or even sunshine. Scroll down for step-by-step instructions!

    How to make dried kale chips from kale leaves?

    Want perfectly crispy kale chips? See our Homemade Kale Chips Recipe for Best Kale Chips for a simple, flavorful method.

    Do I have to use nutritional yeast on kale chips?

    No, nutritional yeast adds flavor and nutrients but isn’t required. You can season your kale with salt, herbs, spices, or nothing at all — it won't affect the drying process.

    How long does kale take to dehydrate?

    Drying time depends on your method. In a dehydrator, expect 4–10 hours. In an oven, 1–5 hours. Sun-drying can take several days depending on humidity. Chips dry faster than powder-ready leaves.

    Thanks for stopping by to learn how to dehydrate kale the right way — whether you're whipping up crunchy chips or grinding your own kale powder.

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