Hello! Hope all is well! Kale was on sale this week so I bought extra to make chips. When I first learned to make these a few years ago I became obsessed. I had the dehydrator going non-stop and always had them on hand for snacks. I haven’t made them in a while and was excited to create a new recipe.
I wanted to come up with a coating for the kale that mimicked the flavor of the sour cream and onion potato chips I ate growing up. I added the dill to give it another flavor component and they turned out amazing. Homemade kale chips taste so much better than store bought and if you make a couple of batches save you money! It takes no time to blend the ingredients and then you just pop them in the dehydrator and wait ;)
One of the keys to a great kale chip is that you get as much water out of them as possible before coating. I wash my kale and then toss it in a salad spinner in batches to make sure I get that water off. If you don’t have a dehydrator you can bake them in on a baking sheet lined with parchment paper for 300 degrees for about 20 minutes.
Sour Dill Kale Chips
- 1 1/2 bunches curly kale, stems removed and torn into medium size pieces
- 1 c. cashews soaked in water for 1 hour
- 1/2 c. filtered water
- Juice of medium lemon
- 1/4 t Himalayan salt
- 1/2 t onion powder
- 2 handfuls fresh dill
1. Rinse and drain the kale well.
2. Line 3 dehydrator trays with a non-stick sheet.
3. Drain the cashews and place them into a high speed blender container. Add the fresh water, lemon juice, salt, onion powder, and dill. Blend on high until you have a thick, creamy sauce.
4. Coat the kale in batches in a large mixing bowl. Be sure to squeeze the kale as you work with it, that will help it break down a bit.
5. Place the kale on the dehydrator tray. It’s okay if it’s close together.
6. Dehydrate at 120 degrees for 6-8 hours, or until crispy.
7. Allow to cool for an hour or so and then store in airtight containers. They keep best in glass and will last several weeks.
**If baking in an oven don’t pack the sheet with as much kale, try to leave some space between the pieces. This will ensure even cooking.
Enjoy and have a wonderful weekend
P.S. Registration is up and running for our 3-day Fall Cleanse, Nov 9-11th! Check it out and join us in committing to having the healthiest season possible.