Garlicky Dill Pickle Kale Chips

An abundance of kale + pickle cravings = Dill Pickle Kale Chips!

 

It was like a light flicked on when this combo popped into my head.

Dill pickle anything? Amazing.

But, on Dill Pickle Kale Chips? YES.

There’s an on-going mission to find a crunchy, salty, crispy snack that’s actually good for the bod’.

That hand-to-mouth satisfaction is what all humans crave from time to time… or all the time.

With all of this kale bursting out of my garden, I think I’ve found it.

Here’s a great way to get all of that satisfaction with out the ‘potato chip guilt’.

Not to mention the dill flavour is off the hoooook!

Get your hands in there and let me know how you like it.

Kale Chip Tips:

1. Make sure the kale is dry to begin with
2. Single layer it
3. Tear the kale into large chunks (not too small because they shrink)
4. Load up on the dressing
5. If using an oven – us parchment paper for crispness
6. Don’t over bake them in the oven. They can go from perfect to burnt in a matter of a couple minutes
7. Store in a tupperware with dry rice to keep your chips crispy! (more on this below)

Garlickly Dill Pickle Kale Chips

Serves: 4-6 snackers

Prep Time: 2 hours soaking time, 10 minutes hands-on

Cook Time: Oven ~ 20 minutes OR Dehydrator ~ 6 hours

Ingredients:

• 2-3 large heads of kale, de-stemmed, torn, rinsed and spin-dried

Sauce ingredients (use on it’s own for dressing, or sauce to add tang to any savoury dish!)

• 1 cup cashews, soaked 2 hours then strained
• 3/4 cup dill pickle brine
• 2 dill pickles
• 1 tbsp apple cider vinegar
• 2 cloves garlic
• 2 tbsp dill spice OR 5 sprigs fresh dill

Directions:

1. If using oven, pre-heat to 300 °F
2. Add all sauce ingredients into blender or food processor. Blend until smooth.
3. With your hands, massage the sauce into the torn kale
4. If using the:
   • dehydrator: Spread dressed kale out on dehydrator sheets in a single layer. Dehydrate for 5-6 hours at 115°F
   • oven: spread dressed kale out on parchment covered pan in a single layer. Bake for 9-12 minutes, flip kale, then bake for another 10. Your oven may be slightly different, so be sure to check the kale chips near the end so they don’t burn!
5. Munch away!
6. Storage: Sprinkle some dry rice at the bottom of the tupperware, and store kale chips in that tupperware in the fridge for the week. The rice will absorb the moisture and keep your kale chips crispy!

If you make this tag me so I can see! @hookedonplants  #hookedonplants