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Thai Kale Chips

Thai Kale Chips If you are fortunate enough to have a food dehydrator, you will enjoy this recipe. You will need to use 3 trays of a large dehydrator, or you can work in batches using a smaller unit.

Makes about 2 quarts of kale chips.


  • 3 large bunches of fresh kale
  • 1/2 c coconut milk
  • 1/4 c coconut flour
  • 2 tsp sugar
  • 2 1/2 Tbsp soy sauce
  • 1/2 c raw peanuts
  • 1 Tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1/2 Tbsp toasted sesame seed oil
  • 2 Tbsp seasoned rice vinegar


  1. Pull the kale leaves off their stems and wash them thoroughly. (The stems may be washed, placed in a freezer bag, frozen, and used for vegetable stock later.) Lay the washed kale leaves on clean towels until completely dry.
  2. In a blender, process remaining ingredients together to make a dressing. (It’s fine if some peanuts remain whole or a bit chunky.)
  3. Toss kale in dressing until well coated.
  4. Set dehydrator to 135 degrees F. Place kale on trays, and process for about 6 hours, or until completely dry and crisp. Store in sealed paper bags.

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