Dill Pickle Kale Chips

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

My kids sometimes eat an entire dehydrator full of kale chips in one day. 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 Chapter 7 of 12 Steps to Whole Foods, where I teach you all about sprouting and dehydrating.

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

Ingredients

• 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 cup cashews
• 1 tbsp lemon juice
• 16 kale leaves

Directions

1. Blend all ingredients except kale leaves in high-speed blender, adding a minimum of water to make it blend.
2. Pour into a shallow bowl and dip one side of kale leaves into mixture.
3. 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.

Read next: What Does ORGANIC Mean? Should I Pay More For It, or Not?