Dill Pickle Kale Chips

Kale chips are the best thing that dehydrators do, in my opinion. (Well, making crunchy snacks out of sprouted raw almonds is a close second, and flax crackers are a close third.) I’m sitting here eating some kale chips at my desk, right now.

Not only are they delicious and easy to make, but you get a GIANT leaf of kale, with its nutrition nearly intact, in just a few crispy, yummy bites. I have some good kale-chip recipes in Ch. 7 of 12 Steps to Whole Foods, where I teach you all about sprouting and dehydrating.

My kids sometimes eat an entire dehydrator full of kale chips in one day.

Here’s a recipe I developed this week, to deal with the huge crop of kale in my garden right now. (I love this time of year, and I dread that first frost when all the garden abundance ends! It’s okay, though, because my freezer is crammed full of greens, fruit, seeds, nuts, and grains.)

DILL PICKLE KALE CHIPS

¼ cup chopped onion

2 cloves garlic

1 1/2 Tbsp raw apple cider vinegar

1/2 tsp Original Crystal Himalayan Salt

1 Tbsp. extra virgin olive oil

2 Tbsp. dried dill

1 C cashews

1 Tbsp. lemon juice

16 kale leaves

Blend first 8 ingredients in high-speed blender, adding a minimum of water to make it blend.  Pour into a shallow bowl and dip one side of kale leaves into mixture. Dehydrate kale chips, dipped side up, until dry and crispy, below 115 degrees in dehydrator. Do not seal in Ziploc bags or Tupperware, or they lose their crispiness. I leave them in the dehydrator racks or put them on a plate until they’re gone.

7 thoughts on “Dill Pickle Kale Chips

Leave a Comment
  1. i put mine in plastic bags in the refrig. & they remain nice & crispy! I’m the only one eating them so they don’t go that fast, unless I decide to share them with friends, then they are immediately gone!

    1. Laura, I substitute sesame seeds, or soaked sunflower seeds, for cashews. (Haven’t tried it in this recipe, but those are the subs I use for Hot Pink Breakfast Smoothie sometimes.)

  2. Hi. You’ve probably covered this before, but I’m new & curious: are your kids on a raw foods lifestyle, or vegan? What do they do when offered typical junk foods outside the home? Say, cake at a party, etc? We are starting with smoothies, as we’ve been “bad” eaters, and we’re not prepared for cold turkey! Can’t wait; hoping my kids take the changes in stride…!

  3. THANK YOU so much Robyn for letting me know of your substitutions. I had been leaving the nuts out of the Hot Pink Smoothies as well. Now I can add the seeds for extra nutrition. What a DUH moment….I should have thought of that myself LOL. My kids and I are really enjoying the HPS and it is a great pick-me-up. I just picked up a big bag of beets to peel and get into the freezer 🙂

    Hope you eventually get out here to Pennsylvania. However, I have a dear friend in Dallas who is signed up for your free class. AND hopefully some of my Austin family and friends will make it to the Austin class as well. I am so jealous since I have been following you for a few years now.

    Blessings,

    Laura

  4. What kind of kale are you using? Would any kind work? I don’t have any in my garden right now so will need to buy some.

Leave a Reply