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Dill Pickle KaleChips

Crispy garlicky kale chips with a zingy dill taste make for an excellent snack

Course Snack
10 minutes

  • 1/4 cup chopped onion
  • 2 cloves garlic
  • 1 1/2 tbsp raw apple cider vinegar
  • 1/2 tsp Himalayan salt
  • 1 tbsp extra virgin olive oil
  • 2 tbsp dried dill
  • 1 cup cashews
  • 1 tbsp lemon juice
  • 16 kale leaves

  1. Blend first 8 ingredients 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.