Crispy garlicky kale chips with a zingy dill taste make for an excellent snack
Course
Snack
10minutes
5
1/4cupchopped onion
2clovesgarlic
1 1/2tbspraw apple cider vinegar
1/2tspHimalayan salt
1tbspextra virgin olive oil
2tbspdried dill
1cupcashews
1tbsplemon juice
16kale 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.