Crispy dill pickle kale chips can be made in a dehydrator or in the oven.
I’m sure by now, you’ve heard of, and hopefully tasted the new, healthier potato chip alternative, kale chips. Kale is a wonderful, nutrient filled cruciferous vegetable and is a member of the cabbage family. It must be pretty cool for kale to have broccoli and cabbage as big brothers, and cauliflower for an uncle. Now I have images of vegetables playing catch and listening to rock music with their cool Uncle Cauli. Hmmm.
Anyway, back to how healthy kale is. The kale experts say that it’s very high in Vitamin K, Vitamin C and Vitamin A, and loaded with antioxidants.
Kale chips are a great way to get your greens, especially if you’re a lazy salad maker like me. If you want to pack more nutrients into your day, annnnnd eat chips, I suggest whipping up a batch of these guys.
I’ve learned I need to start making double batches when I make these, because half of them get eaten as I’m mixing them and the rest get eaten at various stages of doneness in the dehydrator. They’re delicious at all stages, but best when super crispy.
- 1 head of Kale
- 1 cup Raw Cashews soaked in hot water for 30 minutes
- ½ cup Water
- ½ bunch fresh Dill
- 2 Tbsp Pickle Brine
- 2 ½ Tbsp Apple Cider Vinegar
- 1/2 Onion
- 1 Garlic Clove
- 2 Tbsp Coconut Sugar
- 1 tsp Salt
Start by soaking the cashews in hot water for at least half an hour.
Remove stems from the kale and rip or cut into pieces, a couple inches in length. Place in a mixing bowl.
Drain the cashews and add to food processor with all the ingredients, except kale. If you don’t have any pickle juice kicking around, you could use more vinegar.
If the mixture seems too thick and not smooth because the cashews weren’t soaked long enough, add a little more water to thin.
Add the sauce to the bowl with the kale and massage it all together. It will take some time to get them fully covered.
Spread onto dehydrator trays. Set at 115° for 8-10 hours or until crispy.
**Prep time doesn't include soaking the nuts.