Dill Pickle Dehydrator Kale Chips

If you have ever been a fan of dill pickle potato chips, then you must try dill pickle kale chips!  They are lighter and healthier than potato chips, and no need to feel guilty about eating a huge bowl of these!  They do not contain any nuts, so they are suitable for people with nut allergies as well.  Instead for the coating you use a sunflower seed paste packed with plenty of flavor from garlic, dill and cider vinegar to give it that pickle flavor along with some nutritional yeast to give it a little bit of cheesy flavor.  It may all sound like an unusual combination, but they come out super delicious once dried, and taste just like dill pickle chips!  So, if you are looking for a new healthy snack, give these guys a try!

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

In a food processor, combine dill, cider vinegar, nutritional yeast, sea salt , maple syrup, sunflower seeds and garlic with about 1/4 cup of filtered water. Turn the processor on and process until smooth, add a little more water at a time to create a smooth paste about the consistency of thinner cake batter. Place the kale in a large bowl, and pour the mixture over. Massage the mixture into the kale with your hands until it is all coated, then place on 2 lined dehydrator sheets. Dehydrate* at 115F until dry overnight (about 12 hours). Enjoy!

*Alternatively, if you do not own a dehydrator, you can bake the chips at the lowest oven temperature (150F) for about 4-6 hours or until fully dry.


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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Raw
  • Vegan
  • Vegetarian

Course Type

  • Snack

Skill Level

  • Beginner
  • Easy