{ Dehydrated Kale Powder }

Another great way to preserve that garden goodness through the winter is with dehydrated veggie powders. This kale powder tutorial is a simple way to keep enjoying (and benefitting from) those leafy greens long after season has ended (up to 6 months!). You can add this powder to your soups, stews, smoothies, and sauces for an extra veggie boost. Yes please!

For an exciting twist, use your kale powder to make this “Kale Everything Seasoning” (pictured above) to sprinkle on homemade chips, eggs, hummus, popcorn, tomatoes, fish, chicken, roasted veggies– and more. Happy preserving!

Print Recipe

Dehydrated Kale Powder

Ingredients

  • Bunch or bunches kale

Instructions

  • De-stem kale and place on a single layer on your dehydrator trays (if using dehydrator) or baking sheets (if using oven method).  
  • Dehydrator Method: Dehydrate at 125°F for approximately 6 - 8 hours.
    Oven Method: Heat oven on lowest setting. Put in and bake for 10 minutes, then prop oven door slightly open with a small ball of foil. Continue to bake another 30 minutes (rotating trays as necessary), until completely crunchy.
  • You’ll want to make sure everything is completely dehydrated. Any moisture can introduce mould. 
  • Using a food processor, or spice blender, pulse the dehydrated leaves until a sandy powder.
  • Store in an airtight container or jar for up to 6 months.