Crispy dill pickle kale chips can be made in a dehydrator or in the oven.

Dill Pickle Kale Chips

Kale chips have become all the rage over recent years. It’s the perfect alternative to potato chips – you still get a crispy, crunchy snack but with the added benefit of eating a green leafy vegetable in disguise.

By drying your kale chips in the food dehydrator, it will take longer than if you dry them in the oven, but the dehydrator will keep more nutrients intact and won’t give you that mild toasted taste like kale chips from the oven tend to have. Another benefit of using the dehydrator is that you can leave them in there over night or when you go to work and they’ll be ready for you in 8 hours time.

Kale chips are a great way to get your greens. The kale experts say that it’s very high in Vitamin K, Vitamin C and Vitamin A, and loaded with antioxidants. That’s kind of work getting little green pieces of kale stuck in your teeth, isn’t it?

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. Dehydrating them overnight is a great solution if you lack willpower around kale chips like I do.

Kale Chips

Dill Pickle Kale Chips
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
  • 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
  1. Start by soaking the cashews in hot water for at least half an hour.
  2. Remove stems from the kale and rip or cut into pieces, a couple inches in length. Place in a mixing bowl.
  3. 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.
  4. If the mixture seems too thick and not smooth because the cashews weren’t soaked long enough, add a little more water to thin.
  5. Add the sauce to the bowl with the kale and massage it all together. It will take some time to get them fully covered.
  6. Spread onto dehydrator trays. Set at 115° for 8-10 hours or until crispy.
Recipe Notes

*These can also be made in the oven if you don’t own a dehydrator. Bake at 275° for 45-60 minutes, rotating the tray halfway through baking. Times will vary depending on you oven.
**Prep time doesn't include soaking the nuts.

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