Garlic Sea Salt Kale Chips
Torn kale tossed with minced garlic, olive oil and coarse sea salt in a bowl, ready to dry into the simplest savory kale chips around.
Recipe aisles
18 recipes in this aisle
Low and slow at 115F
Flax and seed crackers, crisp kale chips, vegetable crisps and dried fruit made in a dehydrator. Each recipe lists tray prep, flip times and how to tell when a batch is truly dry.

Showing 1-18 of 18 recipes
Torn kale tossed with minced garlic, olive oil and coarse sea salt in a bowl, ready to dry into the simplest savory kale chips around.
Dark, crisp flax crackers topped with a spoonable cashew and caper rillette flecked with dill, shallot and lemon, served on a white plate.
Crackly sunflower and flax crispbread served on linen with sweet persimmon wedges, briny olives and walnuts for an easy autumn grazing plate.
Thin orange and lemon slices dried on a round dehydrator tray until glassy and translucent, ready for snacking, garnishing drinks or decorating raw cakes.
Large rye-style crispbread sheets made from sprouted buckwheat, flax and caraway, dried flat and stacked tall for open-faced snacks all week.
Curly kale massaged with a smoked paprika and tahini coating, then dehydrated into shatteringly crisp dark green chips piled high on a plate.
Wafer-thin ruby beet and orange sweet potato slices brushed with rosemary oil and dried slowly into crunchy vegetable crisps for snacking.
A white plate of chewy dried mango, crisp apple chips, orange wheels and papaya strips, a colorful sweet snack dried with nothing added.
Long rustic crispbread sticks made from sprouted buckwheat, sunflower, pumpkin and sesame seeds, dried until crunchy and served on a wooden paddle.
Turmeric-tinted golden flax and sunflower cracker squares speckled with black nigella seeds, served beside a tangy cultured cashew cheese spread.
Little bowls of goji berries, dehydrated pineapple, nectar-kissed cranberries, raw pistachios and apricots to mix into a bright custom trail mix.
Thin, glossy crackers made from whole flax and plenty of white and black sesame, seasoned with coconut aminos and dried to a crunchy snap.
Ripe summer apricots halved and slowly dried into soft, tangy golden pieces, stored in a bowl for snacking or chopping into raw granola.
A mixed stash of dehydrated apricots, cinnamon apple rings, plums dried into prunes and halved figs, all naturally sweet and free of sulfites.
Rust-red flax crackers cut into rounds, packed with blended sun-dried tomato, basil and garlic and dehydrated at 115F until crisp.
Lacinato and curly kale tossed with lemon zest, cracked black pepper and a little olive oil, then dried into bright, tangy chips on parchment.
Chewy orange papaya strips dried alongside tender ginger coins brushed with coconut nectar and rolled in lucuma powder for a dusty finish.
Carrot and celery sticks, cherry tomatoes, fresh basil and seed crackers gathered around a bowl of creamy zucchini tahini hummus on one big platter.