Pesto Kale Chips

4 25 543
Ingredients Minutes Calories
Prep Cook Meals
10 min 15 min 2
 Pesto Kale Chips
Health Rating

Ingredients for 2 meals

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16 tsp Basil pesto
2 bunch Kale (de-stemmed & rinsed)
4 tbsp Lemon juice
3 tsp Onion powder


1. If you plan to use the oven and not the deydrator, preheat oven to 350 F
2. Remove stems from kale and massage with fingers as you rinse the leaves.
3. Strain to remove extra water and squeeze kale to remove any excess water or quickly spin in a salad spinner.
4. In a large mixing bowl, add the other ingredients and mix until evenly blended together.
5. Mix in kale leaves and mix all ingredients together using clean hands. Continue to massage kale with ingredients while you mix and rub.
6. Place kale on trays to go in the dehydrator. I needed about 6 trays with the kale spread flat.
7. Turn dehydrator on 140F and cook for 7 hours or bake in the oven at 350 for about 10-15 min each batch. Cooking times may vary due to amount of trays in the oven so use this as a guide and keep a close eye on them so they don't burn and you may want to grease the pan or use a liner so the kale doesn't stick to the pan.
8.Store in a cool, dry place or enjoy right away.

Nutrition Facts

Per Portion

Calories 543
Calories from fat 227
Calories from saturated fat 31
Total Fat 25.2 g
Saturated Fat 3.4 g
Trans Fat 0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 0.3 g
Cholesterol 0 mg
Sodium 216 mg
Potassium 2824 mg
Total Carbohydrate 55 g
Dietary Fiber 15.3 g
Sugars 2.9 g
Protein 24.5 g

Dietary servings

Per Portion

Fruit 0.2
Vegetables 7.9

Energy sources