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Making homemade kale chips is so much healthier than buying highly processed store-bought chips with “dead” ingredients. And even though you can make kale chips in an oven, which I’ve also done before, they just don’t compare to the texture and nutrition of making them in a dehydrator.

Lemon Dill Kale Chips

Prep Time: 15 minutes

Total Time: 10 hours, 15 minutes

Yield: 1 - 2 trays

Lemon Dill Kale Chips

Ingredients

  • 8 cups organic kale
  • 1 1/2 cup organic cashews
  • 1 1/2 cup distilled/purified water
  • 2 tablespoons organic dill (fresh)
  • 2 tablespoons organic lemon juice (freshly squeezed)
  • 1 tablespoon organic extra-virgin olive oil
  • 1 teaspoon Himalayan pink salt

Instructions

  1. Break off bite-sized pieces of kale from the stem and put in a large sized bowl. Set aside.
  2. To prepare the coating, add all the ingredients for the it (cashews, distilled water, fresh dill, lemon juice, olive oil and Himalayan salt) into a Vitamix (or Blendtec Blender) and blend until creamy and smooth.
  3. Add the lemon-dill mixture to the bowl of kale pieces and stir until all pieces are completely covered.
  4. Spread the kale pieces onto 1 - 2 mesh trays and dehydrate at 110 degrees for 10 - 12 hours, or until dry and crispy.

Notes

Tip #1: I really like to use the “curly” kale variety, but feel free to use your favorite kale.

http://www.vireomagazine.com/lemon-dill-kale-chips/

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