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Spicy Tomato Dehydrated Kale Chips

Spicy Tomato Kale Chips

These spicy tomato dehydrated kale chips are easy to make, and are alkaline-forming, loaded with nutrients, and hard to stop eating for a healthy snack.

Prep Time 25 minutes
Total Time 25 minutes
Servings 8 cups
Author Tess Masters



  1. Rip the kale leaves from their stalks, and discard the stalks. Wash the leaves and place them in a colander to drain thoroughly. Transfer to a large bowl.
  2. Throw the olive oil, sun-dried tomatoes, fresh tomatoes, garlic, Italian seasoning, lemon juice, salt, and red pepper flakes into your high-speed blender, and blast on high for 30 to 60 seconds, until smooth and creamy. 

  3. Transfer the tomato mixture to the mixing bowl and with your hands, massage it into the kale leaves, until all leaves are evenly coated. 
  4. Place the leaves on mesh screens fitted with non-stick sheets, and place in your dehydrator at 115 degrees for about 8 hours until crisp. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak