Kale Jerky, better than potato chips!
Prep time
Cook time
Total time
One large bunch or two small bunches of kale will yield about 1-1/2 large ziplock bag of kale jerky.
  • 1 large bunch or two small bunches of kale
  • 1 cup almonds (can substitute for cashews or walnuts)
  • ½ small onion
  • ¼ cup olive oil
  • 3 tbsps soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp sesame oil
  • 1 tsp sugar
  1. Preheat oven to 250*F and line two cookie sheets with parchment.
  2. Wash, trim, spin dry kale, set aside.
  3. Make nut butter by combining almonds and onion in food processor into a mealy texture.
  4. Add rest of ingredients: olive oil, soya, lemon juice, sesame oil and sugar. Blend well into a creamy soft texture, adding water if necessary (one tablespoon at a time) to get desired consistency (like hummus).
  5. Divide and work in two batches, working and massaging the nut butter evenly in the kale.
  6. Once your kale is well coated, lay and spread evenly onto your two lined baking sheets, and bake for a few hours, turning occasionally so that it dries out more evening.
Baking/drying time will vary depending on how wet your kale mixture is. Just keep checking periodically so that it doesnt burn, or turn your oven temperature lower to 200•F.
Make sure all is dry before storing in ziplock bag or air-tight container. If it isn't, throw it back in the oven. Will keep a week unrefrigerated, or store in fridge if it's not entirely dry.
Recipe by FreestyleFarm at https://freestylefarm.ca/2014/03/23/kale-jerky-better-potato-chips/