Buffalo Ranch Garlic Kale Chips

Spicy and addicting, these buffalo ranch garlic kale chips are made in the food dehydrator!

Originally, my obsession started with the want to dehydrate my leftover herbs from my garden after the summer and to make jerky from some of the wild game I have got.

My wife loves kale chips Typically I have made them in the oven, but it never fails that a few or ten get a little darker than the rest. Not that I, lover of all things slightly burnt, particularly mind but it’s just not as visually pleasant. With a food dehydrator, you get crisp minus the bitter and brown edges. Score!

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To make the buffalo ranch garlic kale chips, I use a little Frank's Buffalo Ranch powder with some other spices and seasonings for a healthy snack with some kick.

Remove the leaves from a bunch of kale, give them a rinse and place on a kitchen towel. PS. I’m using curly leaf kale. Then I just roll up the towel and let the water get absorbed.

For the buffalo ranch garlic seasoning, I added 2 tablespoons of nutritional yeast to a small bowl. This gives the kale chips a cheddar-like flavor. Then add in a tablespoon of Franks Buffalo Ranch seasoning….or more (or any seasoning you like. Dill, lemon/herd.....experiment here). 1/4 to 1/2 teaspoon of garlic powder, depending on how garlicky you like it.

Then add in 1/2 teaspoon sugar plus 1-1/2 teaspoons of kosher salt. (Optional)

Then give it a whisking and set off to the side.

Depending on how much kale you get in your bunch, drizzle with 2 to 3 tablespoons of oil. Enough oil so that the leaves are glossy, but not drenched, when tossed. Add in the Buffalo Ranch-garlic mixture… And toss to coat.

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Arrange the kale leaves in a single layer, but not overlapping. Stack the trays, cover… And set the temperature to 115 degrees. Flip the switch to on and wait 3 to 5 hours.

I check on them after 2 hours and then every 30 to 45 minutes until the leaves are crisp and dried out.

Then I sampled away! Spicy. Garlicky. Crispy. Goodness.