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!
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 version is raw, vegan, gluten-free, dairy-free and paleo-friendly!
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 Vegan Snack Ideas?
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