Lemon Dill Kale Chips

These Gluten-Free Vegan No-Bake Lemon Dill Kale Chips are an easy and healthy recipe made with only 7 clean, real food ingredients. They're the perfect plant-based snack that's made in a dehydrator for a 100% raw vegetable chip with a tangy coating that everyone will love!

Gluten-Free Vegan No-Bake Lemon Dill Kale Chips

There 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.

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!

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

S.A.D. (Standard American Diet) 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]).  

While it isn't the worst food label I've seen, it contains GMO's and MSG.  Just look at the ingredients for the "Dill Pickle Seasoning"...what's wrong with just using plain old dill?

My healthier plant-based version is raw, vegan, gluten-free, dairy-free, soy-free, no-bake, paleo-friendly and Medical Medium compliant!

Expert Tips + Ingredient Substitutions For Lemon Dill Kale Chips

Here are some expert tips to make this recipe perfectly:

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!

Want More Healthy Plant-Based Chip Recipes?  

Check out these:

•  Jalapeno Kale Chips 
• "Cheezy" Raw Kale Chips 
• Sour Cream and Onion Kale Chips
• or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!

Gluten-Free Vegan No-Bake Lemon Dill Kale Chips

These no-bake kale chips are an easy and healthy recipe made with only 7 clean, real food ingredients. They're the perfect plant-based snack that's made in a dehydrator for a 100% raw vegetable chip with a tangy coating that everyone will love!

{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No-Bake | Paleo-Friendly | Medical Medium }

5 from 6 votes

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Prep Time: 15 minutes minutes

Inactive Time: 12 hours hours

Total Time: 12 hours hours 15 minutes minutes

Yields: 8 servings

Calories : 183

Equipment

• Vitamix
• Dehydrator

Ingredients

• ▢ 8 cups organic kale

For the lemon-dill coating:

• ▢ 1 ½ cups organic raw cashews
• ▢ 1 ½ cups water, filtered/purified
• ▢ 2 tablespoons organic dill (fresh or dried)
• ▢ 2 tablespoons organic lemon juice (freshly squeezed)
• ▢ 1 tablespoon 100% pure avocado oil
• ▢ 1 teaspoon Himalayan pink salt

Instructions

Prepare the kale:

• De-stem the kale and break into bite-sized pieces then transfer to a large mixing bowl and set aside.

Prepare the lemon-dill coating:

• Add all the ingredients for the lemon-dill coating to a Vitamix and blend until creamy and smooth.
• Taste and adjust the seasonings to your preference.

Assembly:

• Transfer the lemon-dill coating to the mixing bowl and pour it over the kale pieces.
• Gently toss until the lemon-dill coating is evenly distributed and all kale pieces are covered.
• Spread the kale pieces onto 1-2 mesh trays and dehydrate at 110 degrees for 10-12 hours, or until dry and crispy, and flipping them over halfway through.
• Store in an air-tight BPA-free container until ready to serve because they will get soft and soggy if they are exposed to the moisture in the air.

Recipe Notes

Serving Size: This recipe will make approximately (8) cups of kale chips. Nutritional information is calculated for (1) cup which is (1) serving.

Nutrition Information

Serving: 1svg | Calories: 183kcal | Carbohydrates: 13g | Protein: 7g | Fat: 13g | Sodium: 321mg | Fiber: 1g | Sugar: 2g | Calcium: 111mg

Course:Snack

Cuisine:American

Recipe Author: Karielyn Tillman

Copyright Notice

The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.

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