Lemon Dill Kale Chips

Lemon-Dill-Kale-ChipsThere is only one down-side I can think of when making homemade kale chips, like these Lemon Dill Kale Chips.

That would be after waiting hours for them to dehydrate, the entire tray/batch of them is literally gone in less than 5 minutes.

Every single time I make them.

And I know it’s a good thing that I have my boys eating raw, live kale with a raw, healthy coating as a snack, but I would seriously need to make 5 or 6 batches at a time to keep everyone happy!

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.

My faithful dehydrator has more than paid itself off with all the batches of kale chips I’ve made over the years.

Especially when some of the store-bought brands run between $7.00 and $11.00 for a 2.5 ounce container!

Some of my other favorite kale chip recipes I’ve made that you may want to try are Sour Cream and Onion Kale Chips, Habanero Kale Chips, Jalapeno Kale Chips and Cheezy Kale Chips.

Here is the ingredient list for store-bought Lay’s Dill Pickle Potato Chips:

 

Lay’s Dill Pickle Potato Chips

Ingredients:  POTATOES, VEGETABLE OIL (SUNFLOWER, CORN, AND/OR CANOLA OIL), DILL PICKLE SEASONING (MALTODEXTRIN [MADE FROM CORN], NATURAL FLAVORS, SALT, VINEGAR, GARLIC POWDER, YEAST EXTRACT, AND SPICE EXTRACTS [INCLUDING DILL]).  (source)

 

While it isn’t the worst food label I’ve seen, it’s full of GMO’s and MSG.  Just look at the ingredients for the “Dill Pickle Seasoning”…what’s wrong with just using plain old dill?

 

Feel-Good-About-What-You-Eat

5 Fast Facts About Kale:

  • high in iron
  • excellent for detoxification
  • contains powerful anti-oxidants
  • high in calcium
  • contains anti-inflammatory benefits

5 Fast Facts About Cashews:

  • packed with dietary fiber
  • rich in “heart friendly” mono-saturated fatty acids
  • rich source of minerals
  • high in magnesium and copper
  • excellent source of antioxidants

5 Fast Facts About Lemons:

  • extremely alkaline
  • blood purifier
  • excellent for detoxification
  • balances blood sugar levels
  • contains powerful anti-bacterial properties

5 Fast Facts About Dill:

  • excellent anti-oxidant
  • anti-bacterial
  • aids in digestion
  • acts as a diuretic to flush out toxins
  • good source of calcium, manganese and iron

5 Fast Facts About Extra-Virgin Olive Oil:

  • lowers blood cholesterol levels
  • rich in anti-oxidants
  • improves bone mineralization and calcification
  • excellent protection from heart attack and stroke
  • contains anti-inflammatory benefits

5 Fast Facts About Himalayan Pink Salt:

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption

 

Lemon-Dill-Kale-Chips

 

Lemon-Dill-Kale-Chips

 

Lemon-Dill-Kale-Chips

 

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

Tip #2:  Don’t forget to save the kale stems…they’re great to juice!

 

Lemon Dill Kale Chips (Raw, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly)

www.thehealthyfamilyandhome.com The Healthy Family and Home

Ingredients

  • 8 cups organic kale

For the coating

  • 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

Directions

Prepare the kale
Step 1 Break off bite-sized pieces of kale from the stem and put in a large sized bowl. Set aside.
Prepare the coating
Step 2 Add all the ingredients for the coating (cashews, distilled water, fresh dill, lemon juice, olive oil and Himalayan salt) into a Vitamix and blend until creamy and smooth.
Step 3 Add the lemon-dill mixture to the bowl of kale pieces and stir until all pieces are completely covered.

Spread the kale pieces onto 1 - 2 mesh trays and dehydrate at 110 degrees for 10 - 12 hours, or until dry and crispy.

Enjoy!

 

 

 

 

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2 comments to Lemon Dill Kale Chips

  • Lindy

    This a wonderful and healthy recipe, little salt and oil and the cashews make it taste cheesy. I have shared the chips to a lot of people and everybody loves it even those who don’t eat kale.

    • Karielyn

      Hi there Lindy! I’m so glad to hear that everyone enjoyed them! I really like these because they are different from regular plain or “cheesy” kale chips.

      I love how people just eat them up…even my boys will eat an entire tray of them at one time!

      Thanks for trying out the recipe and for taking the time to let me know you liked it ;)

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